steam oven cookbook

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KING WIT H S TEAM FOR HE

LIV Y TH AL

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steam oven
cookbook

M.-Nr. 5 950 081

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steam oven
cookbook

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Dear Connoisseur,

Acquiring a Miele steam oven marks the beginning of a wonderful friendship promising pleasure, good health and endless delicious culinary adventures. In this book, which has been written to complement our steam ovens, you will discover just how easy it is to prepare food that tastes fantastic. We hope you have fun trying out the recipes, as well as a great time tasting them!

The pick of the Miele recipe collection

We could not have found a better author for this book than the team from the Miele Test Kitchen. These enthusiastic experts have been experimenting with the steam oven from its inception, constantly challenging it with new creations, and using their experience to make the perfect product. Anyone practising their hobby professionally especially something as creative as cooking does it out of passion, enthusiasm and an expectant thirst for knowledge. After years of experience and unabated devotion, the Home Economists in the Miele Test Kitchen have not only gained an unequalled knowledge of steam, but they have also developed numerous short cuts and tips for food preparation which they are keen to pass on. Please note that the cooking times given in the recipes assume the use of the solid and perforated stainless steel containers supplied with the appliance. Other receptacles, as well as the type and quality of the food, can cause slight variations in cooking times. As with all new appliances, practice makes perfect, and you will soon know from experience the optimum cooking times for your favourite dishes. Wishing you every success in your steaming. Your Miele Home Economists

contents

6 Historical background 8 Steam cooking today 10 Healthy living and flavour 14 Convenience and versatility 191Index from A-Z

Soups and starters

24 Cod on focaccia 25 Fresh tuna salad Nioise 26 Spicy garlic prawns 27 Succulent scallops in a saffron sauce 28 Mushrooms stuffed with prawns 30 The ultimate warm Mediterranean salad 31 Vegetable fajitas 32 Cherry tomato and goats' cheese bites 34 Smoked bacon and spinach timbales 35 Marinated breast of duck 36 Chicken liver and pork pt 37 King prawn kebabs 38 Salmon pt 40 Pork dim sum 41 Scallop salad 42 Poached egg with Parma ham 43 Teriyaki prawn and salmon kebabs 44 Tomato and red pepper soup with herb dumplings 46 Cream of watercress soup 47 Potato and parsley soup 48 Cream of carrot soup 50 Curried bean and vegetable soup 51 Sweet potato and lentil soup 52 French onion soup 53 Thai hot and sour prawn soup 54 Bouillabaisse 56 Chicken stock 57 Fish stock

Side dishes
60 Asian rice salad 61 Spinach and leek pilaff 62 Risotto 64 Tabbouleh salad 65 Warm chickpea and herb salad 66 Bombay potato masala 67 Cajun-style mashed potato 68 Broccoli and romanesco salad 70 Thai-style mashed potato 71 Italian-style mashed potato 72 Leek and thyme mashed potato 73 New Potatoes with Salsa Verde 74 Ratatouille with meatballs 76 Fragrant coconut rice 77 Pepper and chive potato salad 78 Medley of vegetables with a hot vinaigrette dressing

Pasta, rice and pulses

82 Creamy tuna pasta 83 Four cheese pasta 84 Tagliatelle verde with a Gorgonzola sauce 86 Tagliatelle verde with a basil sauce 87 Creamy mushroom tagliatelle 88 Italian pasta with a warm vinaigrette dressing 90 Pasta parcels with chicken and prosciutto 91 Wild mushroom and Parmesan risotto 92 Tasty vegetable dhal 93 Butterbean biriani 94 Nutty peppers 96 Moroccan hotpot 97 Tri-colour chicken lasagne

Fish
100 Sole in a champagne sauce 102 Cod with salsa verde 103 Steamed sea bass 104 Thai-style fish curry 106 Buttery kedgeree 107 Smoked haddock Benedict 108 Monkfish in a mushroom sauce 109 Indonesian prawn curry 110 Moules marinires 112 Trout stuffed with citrus bulghur wheat 113 Salmon and wild mushroom kebabs 114 Scrambled eggs with prawns 116 Moroccan-style salmon 117 Fiery crab-filled courgettes 118 Cod l'orange with polenta 119 Salmon trout and pesto rolls 120 Cod in a mustard sauce 122 Sword fish with olives 123 Hot king prawn salad 124 Marinated salmon steaks 126 Stuffed fillet of sole

Meat
130 131 132 133 134 136 Caribbean chicken Jambalaya Chicken korma Lamb passanda Chicken kebabs with a balsamic sauce Chicken breasts in a tarragon cream sauce Stuffed chicken breasts Turkey escalopes Italian style Lamb with sun-dried tomatoes and basil Lamb casserole Chilli con carne Spicy meatballs in tomato sauce Beef and celery with sun-dried tomatoes Fillet of beef with pesto and ratatouille Steak and kidney pudding Spare ribs Beef casserole with horseradish sauce Fillet of pork with barbecue sauce Glazed gammon Goulash with bohemian dumplings Breast of corn-fed chicken with apples and ginger butter Moroccan chicken hotpot

Desserts
158 Caribbean nimbus 160 Chocolate and cherry steam puddings 161 Steamed lemon pudding with a citrus sauce 162 Steamed chocolate brownie 164 Luxury spotted dick 165 Sticky banoffee puddings 166 Classic crme brule 168 Syrup sponge pudding 169 Golden syrup dumplings 170 Luxury rice pudding 171 Baked apples 172 Red fruit compote 174 Kiwi fruit water ice 175 Christmas pudding

Other suggestions
178 Baby's carrot pure, Rainbow mash, Sweet potato pure 179 Pured pears, Baby's apple delight 180 Cherry wine punch, Ginger and mint lemonade 181 Chilli and basil oil 182 Skinning tomatoes, peaches and peppers 183 Eggs 184 Chocolate sauce, Melting chocolate 185 Steamed face cloths, Sterilising 186 Cooking charts Vegetables 187 Cooking charts Fruit, Juicing 188 Cooking charts Pre-cooking meat for barbecue, Fish 189 Cooking charts Dried beans, pulses, pasta and rice 190 Conversion chart

137 138 139 140 142 143 144 145 146 147 148 150 151 152 153

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h i s t o r i c a l b a c kg ro u n d

Simple and effective Everyone eats and drinks, but only few savour the flavour (Confucius, 551479 BC). Steaming is a process of cooking food in steam, a method steeped in tradition and dating back thousands of years. It is likely that before fire was discovered, prehistoric man cooked food over hot springs. The roots of today's steam cooking can be found in China, where steaming has always been the main method of cooking. Even in preChristian times, double-skinned pans were used to keep the food being cooked separate from the water.

The principle of a steam cooker is simple but extremely effective. Instead of being immersed in water as in conventional cooking, food is placed in a container over boiling water. Hot steam rises and passes through perforations in the container base, accesses the food and transfers its heat from all sides. This allows several containers to be used in a steam cooker, one above the other. As the food being cooked is not immersed in water, virtually all valuable vitamins and nutrients are retained. As a result, steaming preserves the natural and intensive flavour of the food and obviates the need for fat, salt and seasoning.

n root a i s a s

Food processed in a steam cooker is a true delight. The intensive, unspoiled natural flavour is preserved and, as the food is not immersed in water, it does not become bland or overcooked. Instead it retains its texture, and vegetables can be cooked to perfection. As specialists for first-class built-in appliances, we attach equal importance to perfect functioning and attractive design as well as to customer requirements for a gentle method of cooking. Our range of steam ovens is our contribution to ensure you can eat for pleasure, but at the same time enjoy a healthy diet.

steam cooking today

A great boost to your culinary range

A steam oven is the perfect appliance to complement the hob and oven. As cooking times are virtually identical to those used for conventional cooking, there is no need for any change in cooking habits. Whether preparing individual side dishes or a complete menu there is virtually no limit to what can be cooked in a steam oven. And in addition to cooking food, it is also a true all-round talent ideally suited to defrosting, reheating, blanching and stewing food. First-rate flavour Dishes cooked in the steam oven provide a feast for the senses. Firstly there is the intensive, unadulterated flavour of the food, and then there is the fresh, natural colour, which arouses the senses and whets the appetite.

And with individual temperature settings each dish is cooked under optimum conditions, rewarding you with the perfect meal every time.

for that perfect t te as

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h e a l t hy l i v i n g

Putting health first

The steam oven makes a valuable contribution to healthy, tasty nutrition. As a manufacturer of topclass built-in kitchen appliances, we have a vested interest in your wellbeing and in sensible, careful food preparation, as well as in the perfect functioning and the design of the appliance. The working principle of the steam oven is simple and effective. Unlike traditional steam ovens, a separate tank or water jug is filled with just the right quantity of water. An element heats the water, and the resultant steam is then injected into

the oven cavity, gently surrounding the food from all sides. Rapid heat conduction and the consequent steaming process ensure exact, even cooking and, with equal steaming power on all three levels, guarantee time and energy savings compared with cooking on a hob or in an oven.

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As the food is not sitting in water, the goodness does not drain out, and the 13 vitamins as well as minerals and trace elements that are essential to good health are almost fully retained. For example, steamed food contains up to 50% more vitamin C than traditionally cooked food. The result is delicious food that requires little or no salt or seasoning, additional spices or fat, and which retains all of its natural goodness and flavour. The steam oven is therefore ideal for preparing light meals or baby food, as well as for those on lowsodium diets. Taste is not sacrificed in the interests of nutrition and calorie counting; to the contrary, your steam oven sweeps you away to a world of wonderful new delights.

The A|B|C of vitamins and minerals

1. Nutrients
Scientific research proves that steaming vegetables is much better than traditional cooking methods for preserving delicate nutrients such as vitamin C, minerals and trace elements.

2. Sensory properties
Scientific research has shown that steaming vegetables is much more appealing to the senses in terms of taste, shape, colour and texture than boiling them in a saucepan. Our steam ovens were awarded first place in all these categories for every food type tested.

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f l a vo u r

Tips on using your steam oven

Because steam is able to transfer heat to food much faster than boiling water, you can cook, reheat and defrost food much faster in the steam oven than on the hob or in a conventional oven. Miele offer a range of steam ovens that are either plumbed into the household water supply or that have an integrated water jug. If your steam oven has a water jug please fill it with fresh mains water. Do not use bottled water in the steam oven as it contains minerals which may have a detrimental effect. A variety of different foods can be cooked together in the steam oven cavity. Due to the sealing process of the injection system, there is no cross transference of flavours or smells.

To achieve the best results from your steam oven always use unblemished, good quality vegetables and fruit. Because steaming enhances their natural flavours and aromas you can reduce the amount of seasoning you use in your cooking. When cooking meat in the steam oven, always choose lean and tender cuts. Trim off any excess fat and cut across the grain for extra tenderness. Always defrost meat before cooking in the steam oven.

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Foods can be placed on any shelf position within the steam oven as an even temperature is achieved throughout. However, to minimise the risk of cross-contamination, meat, fish and foods with a high liquid content should be placed near the bottom of the steam oven. Cooking times will vary in the steam oven according to the density of the food. Try to ensure that foods are chopped and prepared to a similar size. Prepare vegetables that require an al dente texture larger than those for a softer result.

The majority of foods can be left uncovered in the steam oven. This allows the steam to surround the food and produce an even and efficient result. However, if condensing water could affect the texture or consistency of the food, then the dish should be covered. Foods can be covered with foil placed shiny side down. Alternatively, heatresistant clingfilm can be used which should always be pierced before use.

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c o n ve n i e n c e

1.

With or without pressure

2.

Steam ovens without pressure operate between 40100C, and steam ovens with pressure operate between 50120C. When using temperatures of 101C and above, you will be cooking with steam and pressure. This allows foods of a dense nature, e.g. root vegetables, casseroles, curries, pasta and rice, to be cooked more quickly. If used for more delicate foods, steam and pressure may ruin the texture; for example the structure of a piece of fish may be broken down. When the highest steam and pressure temperature of 120C is used, the cooking time is about half that of cooking at 100C without pressure. Always check that the food is thoroughly cooked through before serving.

Recommended temperatures

The recommended temperatures given for the different steam functions (depending on model of steam oven) have been calculated to suit the character and nutritional values of each type of food. Heat-sensitive foods such as fish and crme caramel need lower temperatures than foods that are more heat-resistant. These temperatures can be adjusted within a certain range to suit individual wishes and tastes. Where two different temperature options are given in a recipe please select the one that is appropriate to your oven (see point 1 above).

3.

Automatic steaming

The fully automatic steaming process makes it unnecessary for you to stand over and monitor the food. With steaming, food does not burn and will not boil over as long as you dont overfill your containers. Adjusting the temperature is also unnecessary. The appliance switches itself off automatically when steaming is complete.

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4.

Cooking duration

6.

Cleaning

Steaming times have nothing to do with how much food you are cooking. One piece of broccoli will take the same time to cook as forty pieces. In fact, steaming times will depend on the density of the food; the denser or larger the item, the longer the cooking time. Once you have found a cooking time to suit your tastes, perfect results can be achieved every time. You dont even have to calculate the heating-up time. Steaming only begins when the selected temperature has been reached.

After steaming is complete, the appliance is quick and easy to clean as steaming also protects the oven cavity. Food does not burn or stick to containers or get onto the oven interior walls. Because the oven is continually kept moist, it is easy to wipe clean after cooking.

5.

Cooking whole meals

7.

Accessories

You can use up to three shelf levels in the steam oven at the same time. It doesnt matter if one layer is fish and the other is a delicately fragranced dessert; there will be no transference of flavours! Dishes can also be added at any time during steaming. By putting in the food with the longest cooking time first, a whole meal can be cooked in no time at all.

With an extensive range of accessories, your steam oven will be ready for anything! Perforated and solid containers are available in different sizes. You can also use ceramic, Pyrex or stainless steel dishes, provided they are heat-proof; but you may need to adjust the steaming times for these.

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ve rs a t i l i t y

The repertoire of a true all-rounder

Steaming is the healthiest and tastiest way of preparing food. Most models in the Miele range offer a wide range of steam cooking functions to suit all types of food, as well as settings for reheating and defrosting. You should choose the most appropriate programme for the type of food you are steaming. With the entry level steam oven you simply select the temperature and a time. 1.

2.

Defrost

Defrosting in a steam oven takes much less time than defrosting at room temperature. This function is suitable for all types of food. Use the default setting of 50C or 60C depending on the model, or set the temperature to 50C and you can be certain that your food will be defrosted gently and carefully without starting to cook or loose its colour. 3.

Reheating

Steam cooking

Cook Universal with a recommended temperature of 100C is suitable for a wide range of foods which can tolerate high temperatures, as well as for preparing soups and casseroles. The temperature can be adjusted within a range of 80100C. Cook Vegetables, Cook Fish and Cook Meat are designed for steaming foods in these categories. The recommended temperature for vegetables and meat is 100C with a lower limit of 90C, whilst the suggested temperature for fish is 85C with a range of between 7095C. For steam ovens without food specific programmes simply select the appropriate temperature for the type of food you are steaming. 16

Your steam oven is very effective for reheating previously cooked meals. Using a temperature of 100C you can reheat a meal in anything from 2 to 8 minutes depending on its type and texture, regardless of how many dishes you are re-heating at once. Always cover the dish with pierced clingfilm or foil.

4.

Blanching

Fruit and vegetables can be blanched at 100C, and should take 12 minutes. Use Cook Universal if your steam oven has this function. After blanching, the food is ready for freezing.

5.

Ready meals

Ready meals can be steamed at 100C in your steam oven with much better results than in a microwave oven. Use Cook Universal if your steam oven has this function. Simply steam for twice the time stated on the packaging and remember to pierce the cellophane before steaming.

6.

Juicing

All fruits are suitable for extracting juice, e.g. for drinks or to make jelly. The steam softens the cell walls of the fruit, causing them to burst, releasing the juice.

7.

Sterilising

Baby bottles, jam jars etc can be sterilised in 15 minutes at 100C. Use Cook Universal if your steam oven has this function.

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cooking whole meals

You can't manage everything at once? Your steam oven can!

An entire meal of rice, fish and vegetables, for example, can be cooked at the same time using all three shelves in your steam oven. The only requirement is that all the individual foods can be steamed at the same temperature. By constantly injecting fresh steam into the oven cavity there is no transference of aroma or flavours between the dishes being cooked. Because cooking times of the individual foods may vary considerably, you will need to open the steam oven at different times to add a particular dish. Here is an example for a meal consisting of fish and broccoli served with rice: Select Cook Universal (depending on model) and set the temperature at 100C Make a note of the cooking times for each dish: Rice 20 minutes Fish fillet 6 minutes Broccoli 4 minutes The total cooking time is that of the dish with the longest steaming time in this case the rice, with 20 minutes. Subtract the time for the food with the next longest cooking time from the total time, i.e. the fish: 20 minutes less 6 minutes = 14 minutes. Put the rice into the steam oven and steam for 14 minutes. Then subtract the time for the broccoli from the time required for the fish: 6 minutes less 4 minutes = 2 minutes Put the fish into the steam oven and steam together with the rice for 2 minutes. Then put in the broccoli and steam all three together for the last 4 minutes. At the end of the cooking time you can remove all the dishes at the same time.

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co o k i ng wi th s te a m

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t e m p e ra t u re s, c o n t a i n e rs a n d m a i n t e n a n c e

Selecting the right temperature

General cooking 90 100C Vegetables 90 100C Root vegetables 100 120C Pasta, rice 100 120C Pulses 90 100C Casseroles, curries, soups 90 100C Meat 90 100C Fish 70 95C Steamed puddings 95 120C Gentle cooking 85 95C Reheating 80 100C Defrosting 50 100C See the individual recipes and the cooking charts at the back of this book for a more detailed guide.

Containers

Most foods can be placed in a perforated container, which allows the steam to surround the food from all sides. If cooking a casserole, curry, soup etc., then a solid container must be used. The material of your cooking vessel can affect the cooking time. The ideal steam oven cooking container should be made from stainless steel, which allows heat to be transferred most effectively to the food. If, however, you use containers made from plastic or thick earthenware (which are both poor conductors of heat), then the cooking time needs to be increased to compensate. All recipes found in this cookery book have been developed using stainless steel cooking vessels. If you have a plumbed in steam oven, please be aware that cooking times can also vary according to your water pressure.

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The care and maintenance of your steam oven

Miele steam ovens are designed for domestic use only. They are not to be used for commercial use. The steam oven should be wiped out after each cooking session using a mild solution of hot water and washing up liquid. Do not use abrasive cleaning agents or pan scourers. Always leave the door ajar for at least an hour after wiping out the steam oven. This allows any moisture to evaporate, preventing the risk of bacterial growth. If you have been cooking particularly fragrant foodstuffs and wish to freshen up your steam oven, place a lemon segment in a bowl and pour over boiling water. Steam for 1 minute at 100C. Your steam oven is a wet appliance. It will therefore need to be descaled from time to time. All of the steam ovens in the Miele range will prompt you when this needs to be carried out. Do not ignore the prompt messages. If they are ignored, the life expectancy of the steam oven could be reduced. Miele steam ovens lock if the descaling process is not carried out when requested.

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Soups and starters

A SM

L L B U T S AT ISFY ING
Tasty, imaginatively prepared, hearty and invigorating soups and starters make an appetising opening to every meal. These delicious and colourful recipes not only whet the appetite for the next course, but can be prepared as a light lunch or supper dish in their own right.

Cod on focaccia
Serves 4

Ingredients:
3 tbsp olive oil Juice and zest of 2 limes 3 garlic cloves, crushed 1 tsp ground coriander 1/2 a fennel, finely diced 4 cod fillets, each 110 g (4 oz), skinned and boned 2 large tomatoes, seeded, skinned and diced 4 tbsp black olives 3 tbsp butter 1 tbsp olive oil Focaccia bread, cut into 4 slices

Method:
1. In a solid container, prepare the marinade by combining the olive oil, lime juice and zest, garlic, coriander and fennel. Add the fish and coat with the marinade, cover and refrigerate for 1 hour. 2. Remove the cod from the dish, saving the marinade, and place in a perforated container. Steam for 4 minutes at 100C. 3. Meanwhile, melt the butter in a frying pan. Fry the focaccia bread for 2 minutes on each side, taking care not to burn the butter. Drain on some kitchen paper towel. 4. Place the reserved marinade into a saucepan, and heat through until warm. 5. To serve, place the cod on top of the focaccia bread, scatter the olives and tomatoes over them, and drizzle a little marinade over each one.

Tip
If you cannot get focaccia bread, use good quality, crusty white bread instead.

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Fresh tuna salad Nioise

Serves 4

Ingredients:
200 g (7 oz) fresh tuna fillet 4 eggs 175 g (6 oz) asparagus Large bag of mixed salad leaves 110 g (4 oz) cherry tomatoes, halved 50 g (2 oz) tin anchovy fillets in oil (reserve oil for dressing) For the dressing: 5 tbsp olive oil 1 tbsp anchovy oil (taken from tin of anchovies, above) 3 tbsp white wine vinegar 1 garlic clove, crushed 1 tsp Dijon or English mustard 1/2 tsp sugar

Method:
1. Steam the tuna fillets at 100C using a perforated tray for 68 minutes, depending on thickness. Flake and set aside. 2. Pierce the rounded end of the eggs with a pin. Place in a perforated container and steam for 810 minutes at 100C. Cool under running water and remove the shells. 3. Steam the asparagus at 100C in a perforated container for 34 minutes, then refresh under cold water. 4. To make the dressing, place all the ingredients in a screw-top jar, put the lid on and shake vigorously until well blended. Alternatively, whisk the ingredients together in a bowl. 5. Arrange the salad leaves in a bowl and scatter in the cherry tomatoes. Add the flaked fish and asparagus. Drizzle over the dressing to taste, then toss the ingredients to mix the salad. 6. Cut the eggs into quarters and arrange on top of the leaves. Lay the anchovy fillets in a criss-cross fashion over the eggs and serve with plenty of French crusty bread.

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Spicy garlic prawns

Serves 4

Ingredients:
1 tbsp olive oil 1 tsp ginger, grated 4 garlic cloves, crushed Juice and zest of 1 lime 1 tsp ground turmeric 1 tsp ground coriander 1 tsp ground cumin 4 tbsp coconut milk 1 tbsp soy sauce 300 g (11 oz) uncooked king prawns, peeled 2 courgettes, cut into julienne strips 1 red chilli, finely chopped 1 carrot, cut into julienne strips 1 red pepper, cut into julienne strips 2 vine ripe tomatoes, seeded and diced 225 g (8 oz) fresh egg noodles 2 tbsp fresh coriander, chopped

Method:
1. Prepare the marinade by combining the olive oil, ginger, cloves, lime juice and zest, turmeric, coriander, cumin, coconut milk and soy sauce in a bowl. Add the prawns, coating thoroughly with the marinade, and cover. Leave to marinate in the refrigerator for at least 1 hour. 2. Put the noodles into a solid container and cover with boiling water. Place in the steamer. Put the vegetables into a solid container and cook along with the noodles for 3 minutes at 100C. 3. Stir to separate the noodles. Add the prawns and the marinade to the vegetables and mix well. Return to the steam oven for a further 1 minute at 100C.

Tip

Always use fresh garlic! To tell how fresh it is look at the cloves. They should be nice and firm with a tight fitting skin. They will either be white in colour or have a purple tinge to them. Garlic should be stored somewhere cool and dry, but not in the refrigerator.

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Succulent scallops in a saffron sauce

Serves 4

Ingredients:
20 fresh scallops Juice and zest of 1 lime 1 garlic clove, crushed 1 tsp freshly grated ginger 150 ml (1/4 pint) double cream 4 tbsp dry white wine 4 tbsp fish stock 1 tbsp chives, finely chopped A few strands of saffron

Method:
1. Place the scallops in a solid dish. In a separate bowl, mix together the lime juice and zest, garlic and ginger. Pour over the scallops. Leave to marinate for at least 1 hour. 2. Remove the scallops from the marinade and place in a perforated container. Steam at 95C for 3 minutes. 3. Meanwhile, place the remaining ingredients into a saucepan. Simmer and reduce for 57 minutes. Place the scallops onto a warm serving plate, and spoon over the sauce. 4. Serve with steamed vegetables or rice.

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Mushrooms stuffed with prawns

Serves 4

Ingredients:
4 steak or porcini mushrooms 1 garlic clove, crushed 40 g (11/2 oz) pancetta, diced, fried 1 bunch fresh dill, finely chopped 1 bunch fresh chives, finely chopped 1 bunch fresh parsley finely chopped 75 g (3 oz) fresh prawns 75 g (3 oz) crme frache Freshly ground black pepper 2 egg yolks

Method:
1. Wash the mushrooms and pat dry. Carefully remove the stalks. Finely dice the stalks and place into a mixing bowl. Stir in the remaining ingredients. 2. Fill each mushroom with a little of the mixture. Place into a perforated steam oven container. Cover and steam for 67 minutes at 100C. 3. Serve with green salad and warm chunks of ciabatta bread.

Tip

Porcini mushrooms have a particularly delicate flavour and are in season during the summer months. Because of their rarity they can be difficult to find fresh, however, dried porcini is readily available from supermarkets. Cover dried mushrooms with boiling water and steam at 65C for the time stated on the packet.

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The ultimate warm Mediterranean salad

Serves 4

Ingredients:
2 boneless, skinless chicken breasts 2 tbsp fresh thyme leaves 2 tbsp extra virgin olive oil Juice of 1/2 lemon 1 garlic clove, crushed Salt and freshly ground black pepper 4 ripe slicing tomatoes 100 g (31/2 oz) garlic and coriander couscous 60 g (21/2 oz) pistachio nuts, roughly chopped 2 spring onions 1 tbsp chopped fresh parsley

Method:
1. Place the chicken breasts in a shallow dish. Bruise the thyme leaves in a pestle and mortar to release the flavour, then mix with the olive oil, lemon juice and garlic. Season with salt and pepper, cover and leave to marinate for at least four hours or overnight. 2. Drain and discard the marinade. Place the chicken breasts in a perforated container and steam at 100C for 56 minutes, depending on thickness. Meanwhile, prepare the tomatoes by placing them stem side down on the chopping board and cutting a slice off the top of each (keep to use as a lid). Scoop out the seeds. 3. Cover the couscous with boiling water and allow to absorb the moisture. Finely dice the chicken breast, and mix with the pistachio nuts, spring onions, chopped parsley and couscous. Season well. Stuff the tomato halves with the mixture, pressing down well. Place the lids on the tomatoes and stand on a perforated tray. Steam at 100C for 12 minutes. Remove the skins and serve with fresh salad leaves.

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Vegetable fajitas
Serves 4

Ingredients:
1/2 onion, thinly sliced 4 baby sweet corn, quartered 2 celery sticks, cut into julienne strips 1 courgette, cut into julienne strips 8 mangetout, sliced 1 red pepper, thinly sliced 2 large vine ripe tomatoes, de-seeded and diced 1 green chilli, de-seeded and thinly sliced 1 garlic clove, crushed 2 tbsp tomato pure 150 ml (1/4 pint) vegetable stock 2 tbsp coriander, chopped 1 tsp ground coriander 8 flour tortillas 150 ml (1/4 pint) plain natural yoghurt Paprika

Method:
1. Place all of the vegetables into a solid container. In a separate bowl mix together the tomato pure, vegetable stock, coriander and ground coriander. Pour the mixture over the vegetables. Cover with foil and steam for 8 minutes at 100C. 2. When there is 1 minute remaining, take the flour tortillas, wrap them in foil and place into the steam oven, with the vegetables, to heat through. 3. Make up the tortillas by dividing the mixture evenly between the wraps. Spoon a tablespoon of yoghurt on top of the vegetables and sprinkle with paprika. At the base, fold up a third of the tortilla and then fold over the sides. Serve immediately.

Tip
Take care when handling chillis. Protect your hands with rubber gloves or hold the chillis under running water. Slit one side of the pod and then remove the seeds before slicing it up.

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Cherry tomato and goats cheese bites

Ingredients:
20 cherry tomatoes, large 100 g (31/2 oz) goats cheese 1 tsp dried oregano Olive oil Salt and pepper

Method:
1. Remove the top of the cherry tomatoes and scoop out the seeds. Set to one side. 2. Cut the goats cheese into very small pieces and place into a mixing bowl. Drizzle over a little olive oil and stir in the dried oregano, salt and pepper. 3. Spoon the mixture into the tomatoes. Place on a perforated container and steam for 1 minute at 100C. 4. Allow to cool slightly before serving.

Tip

Any seasonal tomatoes can be used instead of cherry tomatoes. Tomatoes are one of Europe's favourite vegetables. They are very healthy, containing large quantities of carotene and vitamin C, and negligible amounts of protein and fat. With only 17 kcal per 100 g, they are not only great for a healthy diet, but they also help to combat tiredness, relieve stress and maintain healthy skin and hair.

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Smoked bacon and spinach timbales

Serves 6

Ingredients:
10 g (1/2 oz) butter red onion, finely chopped 1 rasher smoked bacon, finely chopped 225 g (8 oz) chopped spinach (fresh or defrosted) 150 ml (1/4 pint) single cream 2 eggs, beaten 50 g (2 oz) Parmesan 25 g (1 oz) mature cheddar, grated 1 tbsp chopped coriander 25 g (1 oz) fresh wholemeal breadcrumbs 1/2 tsp grated nutmeg Salt and freshly ground black pepper
1/2

Method:
1. Place the butter, onion and bacon in a solid container and steam at 100C for 2 minutes. Add the spinach and cook for a further 2 minutes. 2. Stir in the remaining ingredients. Spoon the mixture into 6 buttered ramekin dishes. Cover with foil, place on the solid shelf and steam at 100C for 28 minutes until set. 3. Turn out onto a warmed serving plate and garnish with cherry tomatoes, or serve with a tomato coulis.

Tip
Variations on the above recipe: 1. Line the ramekin dishes with Parma ham before filling with the mixture. 2. Place cherry tomato halves (cut side down) in the bottom of ramekin dishes before filling with the mixture.

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Marinated breast of duck with a fig and coriander salad

Serves 4

Ingredients:
For the marinated duck: 4 duck breasts (each 120 g, boned and skinned) 1 small onion 2 cloves of garlic 1 tsp curing salt (available from a good butcher) 1 tbsp coriander seed 1 tsp brown sugar 1 tsp mustard seeds 1 bay leaf 3 juniper berries 100 ml maple syrup 1 tbsp olive oil For the salad: 6 ripe figs 1 bunch coriander 150 g mixed salad leaves 2 tbsp cider vinegar 4 slices of white bread, butter

Method:
1. Wash and pat dry the duck breasts. Peel the onion and garlic cloves, and process in a food processor with the salt, coriander, sugar, mustard seeds, bay leaf, juniper berries, 80 ml maple syrup and 200 ml water. Marinate the duck breasts in this mixture for 3 hours. 2. Remove the meat from the marinade and pat dry. Then wrap it in foil, place in a perforated container, and steam for 7 minutes at 90C. 3. To prepare the salad, wash and quarter the figs. Wash and shake dry the coriander leaves and salad. Chop the coriander coarsely. Mix together the rest of the maple syrup with the cider vinegar, and toss into the figs and coriander. 4. Lightly toast the bread, and spread with butter. 5. Arrange the salad on the toast, and top with the finely sliced duck breasts.

Tip
Curing salt is used in the process of sausage-making and for preserving meat. You could use a coarse grained sea salt instead.

35

Chicken liver and pork pt

Serves 810

Ingredients:
225 g (8 oz) unsmoked, rindless streaky bacon 275 ml (1/2 pint) milk 2 bay leaves 1/2 tsp peppercorns 2 cloves 25 g (1 oz) butter 25 g (1 oz) plain flour 450 g (1 lb) streaky pork rings (de-rinded), or belly pork 450 g (1 lb) chicken liver 2 garlic cloves, crushed 1 small onion, chopped 2 tbsp medium dry sherry Salt and pepper

Method:
1. Using the back of a knife, stretch the bacon and use to line a 1.4 litre (21/2 pint) loaf tin or terrine. 2. Pour the milk into a saucepan and add the bay leaves, peppercorns and cloves. Slowly bring to the boil. 3. Remove from the heat, cover and place to one side for 15 minutes. Strain the milk, and discard the flavouring ingredients. 4. In another pan melt the butter, remove from the heat and beat in the flour. Gradually add the milk. Return to the heat and bring to the boil, stirring constantly until a smooth, thick sauce is formed. Season, and leave to cool. 5. Finely process the pork and liver in a food processor. Add the garlic, onion, sherry and the cooled sauce, and season generously. Blend until all of the ingredients are mixed together. 6. Transfer into the prepared tin. Fold any overlapping bacon over the meat and cover with foil. Stand in a perforated container and cook for 1 hour 10 minutes at 120C or for 2 hours at 100C. 7. Leave to cool for 1 hour with a heavy weight on top. For best results chill overnight.

36

King prawn kebabs with cucumber and cress salad

Serves 4

Ingredients:
For the kebabs: 8 king prawns, shelled, de-veined and ready to use 1 piece of lemon grass Salt 1 fresh cucumber 2 punnets cress For the dressing: 50 g preserved ginger 1 tbsp honey Juice of 1 lime 4 tbsp grape seed oil 200 ml sour cream Salt and freshly ground black pepper 1 chilli

Method:
1. Wash the prawns and pat them dry. Wash the lemon grass and cut into quarters lengthways, then cut each piece in half across the length. Spear a giant prawn on each sprig of lemon grass. Sprinkle with a little salt, and steam in a perforated container for 3 minutes at 90C. 2. Peel the cucumber, and slice finely lengthways. Cut the cress and combine with the cucumber. 3. For the dressing, blend the ginger with a little of the syrup, the honey, lime juice, oil and sour cream using a hand-held blender. Season to taste with salt and pepper. 4. Deseed the chilli, wash and cut into fine strips. 5. Place the salad on plates, arrange 2 kebabs on top of each and drizzle with the dressing. Garnish with the chilli strips.

Tip
Daikon radish is a white radish from Japan. Sprouting the seeds makes a very decorative cress which can be used in the same way as the more familiar garden cress.

37

Salmon pt
Ingredients:
1 small onion, finely chopped 10 g (1/2 oz) butter 700 g (11/2 lb) salmon fillets 100 g (31/2 oz) white bread 1 egg Seasoning Juice of 1 lemon Nutmeg 275 ml (1/2 pint) double cream Chopped dill

Method:
1. Place the chopped onion and the butter into a solid container, and cook at 100C for 3 minutes. 2. Wash and dry the salmon, and remove the skin using a sharp knife. Chop two thirds of the salmon and the white bread into small pieces, and mix with the onions. 3. Add the beaten egg, seasoning, lemon juice, nutmeg and cream, and stir. 4. Liquidise the mixture in a blender until smooth and creamy. Stir in the chopped dill. 5. Place half the mixture into a greased 1 lb loaf tin, ensuring there are no air bubbles. Place the remaining uncut salmon on top, then cover with the remaining mixture. Cover with foil and cook for 5660 minutes at 80C.

Tip
For a different flavour, substitute some of the salmon with smoked salmon. The mixture can also be cooked in individual ramekins for 2025 minutes at 80C.

38

Pork dim sum

Serves 4

Ingredients:
225 g (8 oz) plain flour 1 egg 2 tsp cold water For the filling: 175 g (6 oz) minced pork 75 g (3 oz) button mushrooms, finely chopped 3 spring onions, finely chopped 1/2 carrot, finely chopped 2 tbsp light soy sauce 1 tsp fresh ginger 1 tsp garlic, crushed 1 tsp fresh coriander, chopped 1 tsp light sesame oil For the dip: 2 tbsp dark soy sauce 1 medium green chilli, chopped 2 tsp brown sugar 1 tbsp sherry

Method:
1. Sift the flour into a mixing bowl, add the egg and the water. Mix to a dough. 2. Divide the dough into 28 pieces and roll them out to 7.5 cm (3 inch) circles. 3. Combine all the filling ingredients and mix together in a bowl. Spoon a little mixture into the centre of each circle. Brush round the edges with water and pinch the top together to form a small dumpling shape. 4. Place the dim sums into a perforated container. Steam at 100C for 8 minutes.

Tip

Always use fresh garlic! To tell how fresh it is look at the cloves. They should be nice and firm with a tight fitting skin. They will either be white in colour or have a purple tinge to them. Garlic should be stored somewhere cool and dry, but not in the refrigerator.

40

Scallop salad with lime mayonnaise

Serves 4

Ingredients:
For the mayonnaise: 100 g mayonnaise Juice of 1 lime 60 g natural yoghurt For the dressing: 100 g fresh Parmesan (not grated) 50 g cream 45 tbsp olive oil 2 tbsp white wine vinegar Salt and freshly ground black pepper For the salad: 12 scallops (cleaned) Salt and freshly ground black pepper 1 bunch of basil Mixed salad leaves (e.g. rocket, radiccio)

Method:
1. Retain a little lime juice for the scallops, and thoroughly blend the rest with the mayonnaise. Stir in the yoghurt. 2. Dice the Parmesan finely, and blend with the cream, olive oil, white wine vinegar, salt and pepper. 3. Wash the scallops and pat them dry. Season with salt, pepper and a sprinkling of lime juice. Steam in a greased perforated container for 3 minutes at 90C. 4. Wash the basil and salad leaves, and shake dry. Strip the basil leaves from the stalks, and roughly break up the salad leaves. Toss the basil and salad leaves together and drizzle with the dressing. 5. Arrange the salad on plates with the scallops on top, and serve with the mayonnaise.

Tip
Scallops, found off the Atlantic coasts of Europe and America, are considered to be a great delicacy. The German for scallop, Jakobsmuschel, means St Jamess muscle, and is so called because the shell is the traditional emblem of Saint James. Pilgrims to his shrine at Santiago de Compostela in Spain often wore a scallop shell symbol on their clothes.

41

Poached egg with Parma ham on fried bread

Serves 4

Ingredients:
8 fresh asparagus spears A small bunch fresh thyme 4 thick slices white bread 2 tbsp butter 160 ml white wine vinegar 4 eggs 4 slices Parma ham

Method:
1. Peel the asparagus stalks, and discard the ends. Wash, and cut in half diagonally. Steam in a perforated container for 3 minutes at 100C. 2. Wash the thyme. Heat the butter, and fry the bread with the thyme until crisp. Place the asparagus in the pan to keep warm. Discard the thyme before serving. 3. Pour the vinegar into a container that is at least 4 cm deep. Add 1 litre boiling water. Crack the eggs one at a time into a cup, and carefully slide into the vinegar water, leaving space between them if possible. Steam for 5 minutes at 100C. 4. Remove the eggs from the water, and place briefly in cold water. 5. To serve, arrange the asparagus on the toast, and top with a poached egg and a slice of Parma ham.

Tip
As an alternative, herby focaccia bread can be used instead of fried bread. Top with shavings of Parmesan, and grill.

42

Teriyaki Prawn and salmon kebabs

Serves 4

Ingredients:
4 tbsp dark soy sauce 2 tbsp sesame oil 1 tbsp sweet sherry 1 tbsp caster sugar 1 cm (1/2 inch) piece root ginger, peeled and grated 2 garlic cloves, peeled and crushed 20 raw tiger prawns, peeled and de-veined 4 salmon fillets, each about 5 cm (2 inches) wide

Method:
1. Mix together the soy sauce, sesame oil, sweet sherry, caster sugar, ginger and garlic in a shallow dish. Stir well to ensure the sugar is dissolved. 2. Add the tiger prawns to the marinade. Cut each of the salmon fillets into 6 equal pieces to give 24 cubes and add them to the marinade. Stir to coat the prawns and salmon with the marinade. Leave to marinate for a minimum of 1 hour. 3. Thread the prawns and cubes of salmon alternately on to 8 wooden skewers. Discard the excess marinade. Place the skewers on a perforated tray and steam in the oven for 3 minutes at 95C.

43

Tomato and red pepper soup with herb dumplings

Serves 46

Ingredients:
3 large red peppers 500 g (11/4 lb) plum tomatoes 1 carrot, chopped 1 potato, peeled and cubed 2 tbsp sundried tomato pure 570 ml (1 pint) vegetable or chicken stock Salt and pepper For the dumplings: 100 g (31/2 oz) soft goats cheese 50 g (2 oz) fresh breadcrumbs 1 tbsp each finely chopped fresh parsley and basil 1 large egg, beaten

Method:
1. Halve and de-seed the peppers, place on a perforated tray and steam at 100C for 4 minutes. Place in a sealed plastic bag and leave to sweat until the skins can be removed easily. Roughly chop. 2. Steam the tomatoes whole on a perforated tray for 1 minute at 100C. Remove their skins and chop roughly. Then place the carrot, potato and chopped peppers in a perforated container and steam for 7 minutes at 100C. 3. Add the stock together with the chopped tomatoes and their juices and the tomato pure and steam for a further 3 minutes at 100C. 4. Meanwhile, make the dumplings. Put the goats cheese in a bowl and mash it well with a fork. Mix in the breadcrumbs and herbs, and season with salt and pepper. Mix the beaten egg into the cheese mixture. Mould teaspoons of the mixture into little dumplings, continuing until all the mixture is used up.

Tip

5. When ready, liquidise the soup and return to the container. Add the dumplings to the soup, then steam at 100C for 34 minutes until firm. 6. Season to taste and serve immediately, allowing 34 dumplings per person.

Peppers are popular both fresh and as paprika for flavouring food. Green peppers taste slightly bitter, whilst the yellow, orange and red varieties are much sweeter.

44

Cream of watercress soup

Serves 46

Ingredients:
3 large leeks (white parts only), washed and chopped 2 large bunches of watercress, roughly chopped 850 ml (11/2 pints) vegetable stock 150 ml (1/4 pint) double cream Salt and pepper

Method:
1. Place the vegetables into a solid steam oven container and cook at 120C for 4 minutes or 100C for 8 minutes. 2. Add the stock to the vegetables and mix well. Cook at 120C for a further 5 minutes or 100C for 10 minutes, or until the leeks are soft. 3. Liquidise until smooth, stir in the cream and season to taste. 4. To reheat the soup, cover the container and cook at 100C for about 8 minutes.

46

Potato and parsley soup

Serves 46

Ingredients:
25 g (1 oz) butter 2 streaky bacon rashers, rind removed, chopped 450 g (1 lb) potatoes in 1 cm cubes 8 shallots, roughly chopped 850 ml (11/2 pints) chicken stock 275 ml (1/2 pint) fresh milk Seasoning 1 tbsp chopped fresh parsley 150 ml (1/4 pint) fresh single cream

Method:
1. Place the butter, bacon, potatoes and shallots into a solid medium-sized container. Cover with foil and cook for 3 minutes at 120C or 6 minutes at 100C. 2. Add the stock, milk and seasoning, stir well and cook for 5 minutes at 120C or 10 minutes at 100C. 3. Liquidise until smooth. Add the cream and chopped parsley, and reheat at 100C for 5 minutes.

Tip

Potatoes contain an easily digestible form of carbohydrate which is invaluable for good health. The plant protein in potatoes is also highly beneficial, as are the vitamins and minerals found both just beneath the skin as well as inside them. All good reasons for making them an integral part of your diet!

47

Cream of carrot soup

Serves 4

Ingredients:
450 g (1 lb) carrots, grated 50 g (2 oz) onions, finely chopped 40 g (11/2 oz) butter 1 garlic clove, crushed 750 ml (11/4 pint) vegetable stock 1 tsp paprika 150 ml (1/4 pint) sour cream Salt and pepper, freshly ground Worcestershire sauce 1 tbsp parsley, chopped

Method:
1. Place the carrots, onions, butter, garlic, stock and paprika into a solid container and cook for 68 minutes at 120C or 1215 minutes at 100C. 2. Allow to cool slightly, and then liquidise the soup in a food processor or blender. 3. Season well with salt, pepper and Worcestershire sauce, and stir in the sour cream. Pour the soup back into a solid steam oven container and cook for a further 5 minutes at 100C. 4. Decorate with chopped parsley, and serve.

Tip

Carrots help you see in the dark! However, carotene is only soluble in fat, so to reap the benefit you need to add a little oil to raw carrots or butter to cooked carrots. You can exploit this tip to clean plastic utensils which have become stained with carrot juice by simply rubbing a drop of oil over the stains!

48

Curried bean and vegetable soup

Serves 46

Ingredients:
1 chicken breast, cut into cubes 1 carrot, finely chopped 1 potato, finely chopped 1 x 220 g (8 oz) can red kidney beans, drained 1 x 220 g (8 oz) can black-eyed beans, drained 2 tsp curry powder 1 onion, finely chopped 1 garlic clove, crushed 50 g (2 oz) red peppers, finely chopped 1 celery stick, chopped 1 x 400 g (14 oz) can chopped tomatoes 850 ml (11/2 pints) vegetable stock

Method:
1. Place the chicken into a perforated container and cook at 120C for 3 minutes or at 100C for 6 minutes. Cool slightly and then shred the chicken by gently tearing the cubes. 2. Place the carrot and potato into a deep solid container, and cook at 120C for 2 minutes or at 100C for 4 minutes. 3. Add the remaining ingredients, mix thoroughly and continue cooking at 120C for 30 minutes or at 100C for 1 hour.

Tip
For a vegetarian alternative omit the chicken.

50

Sweet potato and lentil soup

Serves 46

Ingredients:
1 large onion, chopped 2 medium sweet potatoes, cubed 2 celery sticks, chopped 1 leek (white part only), chopped 1 large garlic clove, chopped 25 g (1 oz) butter 150 g (5 oz) red split lentils 125 g (41/2 oz) streaky bacon, chopped 150 ml (1/4 pint) dry white wine 1 bay leaf 1 litre (13/4 pints) chicken stock Salt and pepper 2 tbsp lemon juice (optional) To garnish: 2 tbsp finely chopped fresh parsley

Method:
1. In a medium or large solid container, steam the vegetables at 100C in the garlic and butter for 23 minutes. Stir in the lentils. 2. Meanwhile fry the bacon for 5 minutes, without browning. Then pour the wine onto the bacon. Let it bubble up and then add to the vegetables in the steam oven container, along with the bay leaf and stock. Cook at 120C for 25 minutes or 100C for 50 minutes. 3. When cooked, remove the bay leaf and liquidise the soup in a food processor or blender. Return it to the container and give the soup a thorough stir. Cook for a further 5 minutes at 120C or 10 minutes at 100C. 4. Season to taste, adding a little lemon juice if liked. Garnish with parsley and serve with plenty of crusty bread.

51

French onion soup

Serves 4

Ingredients:
2 large onions, sliced 25 g (1 oz) butter 850 ml (11/2 pints) beef stock Parsley, finely chopped

Method:
1. Place the sliced onions in the solid container and dot with butter. Cook at 120C for 6 minutes or 100C for 12 minutes. 2. Meanwhile, heat the beef stock and season to taste. Add the stock to the onions and cook at 100C for a further 3 minutes. 3. Sprinkle the parsley onto the soup and serve.

Tip
To make a more substantial dish, add slices of French bread topped with toasted cheese.

52

Thai hot and sour prawn soup

Serves 46

Ingredients:
500 g (11/4 lb) raw, unpeeled, large prawns 1.5 litres (21/2 pints) fish stock 4 lemon grass stalks 2 garlic cloves, peeled and finely chopped 6 Kaffir lime leaves 2 tbsp Thai fish sauce 100 g (31/2 oz) button mushrooms, sliced 6 spring onions, sliced finely 24 small red chillies, de-seeded and sliced finely 2 tbsp fresh lime juice 2 tbsp fresh coriander, chopped Salt

Method:
1. Peel the prawns and place their shells and heads, if they have them, in a container with the fish stock. Steam the stock for 7 minutes at 100C, and then strain the stock into a container large enough to hold all the soup. 2. Remove the dry outer leaves of the lemon grass, and cut the stalks into 2.5 cm (1) pieces. Bash them with a rolling pin to release their flavour. 3. Add the lemon grass, garlic, Kaffir lime leaves, Thai fish sauce and a generous pinch of salt to the strained stock, and steam for 10 minutes at 100C. Add the mushrooms, spring onions and chillies, and steam for a further 3 minutes at 100C. 4. Meanwhile, using a small, sharp knife, make a shallow cut along the back of each prawn and remove the dark visceral vein. 5. Add the prawns and lime juice to the container, and re-heat the soup for 12 minutes at 100C until the prawns turn pink. Season with salt and more lime juice if required. 6. Remove the Kaffir lime leaves and lemon grass. Stir in the chopped fresh coriander and serve.

53

Bouillabaisse
Serves 4

Ingredients:
700 g (11/2 lb) fish (selection of mackerel, cod, sole, halibut, haddock, eel, etc) 450 g (1 lb) live mussels (or 1 small tin) 812 langoustines 1 garlic clove, crushed 2 onions, finely chopped 2 red peppers, thinly sliced 125 g (41/2 oz) celery, sliced 1 carrot, diced 1 leek, sliced 4 tomatoes 1 fish or vegetable stock cube Pinch of saffron Wine or lemon juice to taste Salt and pepper

Method:
1. Clean and cut the fish into bite-sized pieces, and place in a solid container. 2. Wash and scrub the live mussels and remove the beards, or drain the mussels from the tin and rinse. Add to the container along with the langoustines, onion, garlic, peppers, celery, carrots and leeks. 3. Skin and quarter the tomatoes and add to the fish. 4. Dissolve the stock cube in hot water and pour enough into the container to cover the ingredients. Stir in the saffron and wine or lemon juice to taste. Season with salt and pepper. Cook at 100C for 1820 minutes. 5. Serve with French bread.

54

Chicken stock
Makes approx 2 litres (31/2 pints)

Ingredients:
1 cooked chicken carcass, winglets, bones, giblets and any skin, meat and jelly 1 onion, chopped Green part of 4 leeks, chopped 2 carrots, chopped 1 stick of celery 1 garlic clove, crushed 1 sachet bouquet garni 6 peppercorns A generous pinch of salt About 2 litres (31/2 pints) of cold water

Method:
1. Put all the ingredients into a large solid container and cover with water. 2. Cook at 120C for 1 hour or 100C for 2 hours. Remember to wipe out the base of the steam oven half way through the cooking cycle. 3. Strain the stock into a bowl, let it cool and then refrigerate it. Remove the layer of fat that forms on the surface before using the stock. 4. The stock can be frozen in smaller containers, then defrosted as required.

Tip
Homemade chicken stock is an excellent base for making soup with. It is also excellent as a drink to help combat colds in winter, especially when made with organic free-range chicken.

56

Fish stock
Makes approx 1.5 litres (21/2 pints)

Ingredients:
500700 g (11/411/2 lb) bones, heads, tails and trimmings from non-oily fish 1 onion or leek, finely chopped 1 carrot, chopped 1 sachet bouquet garni 4 peppercorns A pinch of salt About 1.5 litres (21/2 pints) cold water

Method:
1. Rinse the bones, etc., under cold running water, carefully removing gills, blood and viscera. Chop the bones into 5 cm (2) pieces. 2. Place all the ingredients into a large solid container with the water. 3. Cook at 120C for 1520 minutes or at 100C for 3040 minutes. Strain, and refrigerate or freeze until required.

57

Side dishes

S TA

TY

A C C O M PA

NIM

ENTS

Potatoes, rice, vegetables and breads to complement your main course and to satisfy all appetites. With examples from different corners of the globe, you will find the ideal side dish to accompany your meat, fish or vegetarian course here. By steaming your vegetables you will not lose any of the nutritional benefits which are destroyed when boiling, and they will also retain their texture and shape better. Steaming rice with exactly the right amount of water eradicates starchiness, and ensures perfect results every time.

Asian rice salad

Serves 46

Ingredients:
bunch coriander 1 bunch mint 2 garlic cloves, chopped 5 cm (2 inch) root ginger 3 tbsp soy sauce 3 tbsp clear honey 3 tbsp olive oil 300 g (11 oz) Thai fragrant rice 2 courgettes, finely diced 1 bunch spring onions
1/2

Method:
1. Place the coriander, mint, garlic, ginger, soy sauce and honey into a food processor and blend until all of the ingredients are finely chopped. Stir in the olive oil. Chill in the refrigerator. 2. Place the rice in a solid container, then pour in sufficient boiling water to cover the rice by 1 cm. Cover, and cook the rice at 120C for 4 minutes or 100C for 8 minutes. Drain and place into a large bowl. 3. Stir the finely chopped courgettes and spring onions into the rice and add the Asian dressing. Serve as a meal accompaniment to a traditional Asian dish.

60

Spinach and leek pilaff

Serves 46

Ingredients:
3 large leeks, thinly sliced 1 onion, finely chopped 250 g (9 oz) fresh spinach Juice of 11/2 lemons 300 g (11 oz) wild grain and basmati rice, mixed 1 vegetable stock cube 110 g (4 oz) Feta cheese Salt and black pepper

Method:
1. Place the leeks and onion into a solid container. Do not cover. Steam at 100C for 3 minutes. 2. Place the spinach into a deep perforated container. Steam with the onions and leeks for a further 1 minute at 100C. 3. Stir the lemon juice into the leek and onion mixture. 4. Place the rice in a solid container, then pour in sufficient boiling water to cover the rice by 1 cm. Crumble the stock cube into the mixture. Cover, and cook at 120C for 10 minutes or 100C for 20 minutes or until tender. Drain off any remaining water. 6. Combine the leeks, onions, spinach and rice. Stir in most of the Feta cheese, reserving a little to use for garnish.

Tip

If you cannot get fresh spinach use frozen instead. 100 g of frozen spinach will provide 4050% of your daily vitamin C requirements. Vitamin C combats free-radicals and strengthens our immune system.

61

Risotto
Serves 4

Ingredients:
1 onion Knob of butter 150 g (5 oz) frozen peas 250 g (9 oz) long grain rice 250 ml (8 fl oz) vegetable stock

Method:
1. Finely chop the onion, place in a solid covered container with the butter, and steam for 4 minutes at 100C. 2. Add the peas, rice and vegetable stock, and steam for a further 20 minutes at 100C. Variation Risotto with mushrooms 1. Place the peas and mushrooms with the rice and vegetable stock a solid covered container, and steam for 20 minutes at 100C. 2. Once cooked, stir the grated cheese into the rice mixture and serve.

Variation Risotto with mushrooms 250 g (9 oz) risotto rice 250 ml (8 fl oz) vegetable stock 75 g (3 oz) frozen peas 190 g (6 1/2 oz) chanterelle mushrooms 50 g (2 oz) grated hard cheese

62

Tabbouleh salad
Serves 4 as an accompaniment, or 23 as a main dish

Ingredients:
100 g (31/2 oz) bulghur wheat 1 yellow pepper, quartered 2 tomatoes 1/2 1 small red onion, finely chopped 4 large sprigs fresh mint, finely chopped 2 tbsp each of extra virgin olive oil and lemon juice 275 g (10 oz) jar antipasto artichokes in oil, drained and roughly chopped

Method:
1. Place the bulghur wheat in a solid container, cover with 570 ml (1 pint) of boiling water and steam at 100C for 810 minutes until the water has been absorbed. 2. In a perforated tray, steam the peppers at 100C for 4 minutes, then place in a sealed plastic bag and allow to sweat until the skins can be peeled off. Remove the skins and roughly chop. 3. When you are ready to assemble the salad, simply add all the ingredients to the cooked bulghur wheat, mix well and season to taste. This dish makes an excellent accompaniment to kebabs or barbecued meats, or can be served as a light salad or starter on its own.

Tip
If you prefer to skin the tomatoes, simply steam them at 100C in a perforated tray for 1 minute, then remove the skins.

64

Warm chickpea and herb salad

Serves 4

Ingredients:
400 g (14 oz) dried chickpeas, soaked overnight 1 cinnamon stick 150 g (5 oz) small baby new potatoes, scrubbed clean Salt and freshly ground pepper Large bunch mint, finely chopped 1/2 bunch fresh flat-leaf parsley, roughly chopped For the vinaigrette: 1 tsp whole grain mustard 4 tbsp lemon juice 6 tbsp extra-virgin olive oil 1 clove garlic, crushed

Method:
1. In a solid container, cover the chickpeas with boiling water, add the cinnamon stick and cook under pressure at 120C for 1015 minutes or 100C for 20 minutes. Drain, discard the cinnamon, season and keep warm. 2. Cook the potatoes in a perforated container at 120C for 710 minutes or 100C for 1420 minutes, depending on size. 3. Mix together all the ingredients for the vinaigrette. 4. Transfer the chickpeas and potatoes to a serving dish, then scatter over the mint and parsley leaves. Add the vinaigrette and toss to coat. Adjust the seasoning and serve while warm.

65

Bombay potato masala

Serves 4

Ingredients:
1 kg (21/4 lb) baking potatoes, cubed 25 g (1 oz) butter 1 onion, finely sliced 3 garlic cloves, crushed 1 tsp mustard seeds 1 tsp cumin seeds 2 tsps garam masala 1/2 tsp chilli powder 1/4 tsp ground turmeric 350 g (12 oz) chopped tomatoes, drained

Method:
1. Place the potato cubes in a perforated steam oven container and steam at 120C for 34 minutes or 100C for 78 minutes. 2. Meanwhile, place the mustard and cumin seeds onto a baking tray, and roast in a hot oven until they pop. 3. In a solid container combine the potatoes with all the remaining ingredients. Cover with foil, and steam for a further 10 minutes at 120C or 20 minutes at 100C. Serve immediately.

66

Cajun-style mashed potato

Serves 4

Ingredients:
4 medium sized old potatoes, peeled and quartered 50 g (2 oz) butter 75 ml (3 fl oz) milk 1 tsp sugar 150 g (5 oz) red pepper, chopped 23 tsp Cajun blend spice mix 1 tsp fresh thyme, finely chopped

Method:
1. Steam the potatoes in a perforated container at 120C for 810 minutes or at 100C for 1520 minutes, until tender. 2. Steam the red pepper in a perforated container at 100C for 2 minutes. 3. Mash the potato well. Add the butter, milk and sugar, then the red pepper, spice mix and thyme, and mix thoroughly.

Tip
You can make your own Cajun spice mix by blending equal quantities of garlic and onion powder, white and black pepper, dried thyme and cayenne pepper. Finally add some dried oregano to taste.

67

Broccoli and romanesco salad

Serves 4

Ingredients:
250 g (9 oz) romanesco 250 g (9 oz) broccoli 3 dsp vinegar 2 dsp olive oil 2 tsp mustard A small carton of cream or sour cream Salt and pepper A pinch of sugar Fresh chopped herbs to garnish

Method:
1. Chop the romanesco into florets, and steam for 2 minutes at 100C. 2. Chop the broccoli into florets, and add to the romanesco. Steam for a further 46 minutes at 100C. 3. Mix the remaining ingredients together to make the sauce. Add the chopped herbs, and drizzle over the warm vegetables. Serve immediately.

Tip
Romanesco is a green variety of cauliflower, and is rich in vitamin C, minerals and plant protein. For a low-calorie sauce, use crme frache instead of cream.

68

Thai-style mashed potato

Serves 4

Ingredients:
4 medium sized old potatoes, peeled and quartered 50 g (2 oz) butter 60 g (21/2 oz) coconut cream Thai seasoning: 1 tsp sugar 1 tbsp vegetable oil 1 onion, finely diced 1 garlic clove, crushed 2 red birds eye chillies, finely chopped 2.5 cm (1 inch) ginger, finely chopped 1 tbsp fresh coriander, finely chopped

Method:
1. Steam the potatoes in a perforated container at 120C for 810 minutes or at 100C for 1520 minutes, until tender. 2. Meanwhile, prepare the Thai seasoning. Place all of the remaining ingredients into a solid container. Cover with foil and steam for 5 minutes at 100C. 3. Add the butter, coconut cream, butter and Thai seasoning to the potatoes. Serve warm.

Tip
This recipe has quite a kick to it, so serve with something plain like steamed fish or grilled meat.

70

Italian-style mashed potato

Serves 4

Ingredients:
4 medium baking potatoes, peeled and quartered 50 g (2 oz) butter 75 ml (3 fl oz) semi-skimmed milk 1 tsp sugar 25 g (1 oz) Parmesan cheese, grated 50 g (2 oz) pitted black olives, finely chopped 1 tbsp fresh basil, finely chopped Salt and pepper, freshly ground

Method:
1. Place the baking potatoes into a solid steam oven container. Steam at 120C for 5 minutes or at 100C for 10 minutes. 2. Mash the potatoes, adding in the butter, milk and sugar. 3. Stir in the cheese, olives and basil. Season to taste with salt and freshly ground black pepper.

Tip
Alternatively, omit the fresh basil and replace with green pesto.

71

Leek and thyme mashed potato

Serves 4

Ingredients:
4 medium baking potatoes, peeled and quartered 50 g (2 oz) butter 75 ml (3 fl oz) semi-skimmed milk 1 tsp sugar 1 leek, halved lengthways and finely sliced 1 garlic clove, crushed 1 tbsp fresh thyme, finely chopped 2 tbsp medium white wine Salt and pepper, freshly ground

Method:
1. Place the potatoes into a perforated container. Steam at 120C for 5 minutes or at 100C for 10 minutes. 2. Mash the potatoes, adding in the butter, milk and sugar. 3. Meanwhile, place the leeks and thyme into a solid steam oven container. Cover with foil and steam for 810 minutes at 100C. Stir in the wine and season to taste. 4. Mix the leek mixture into the potatoes, and serve.

72

New Potatoes with Salsa Verde

Serves 6

Ingredients:
1 kg baby new potatoes 20 g flat leaf parsley 20 g fresh basil 1 tbsp lemon juice 1/2 tsp Dijon mustard 1 tbsp capers, drained 3 baby gherkins 1 clove garlic, peeled 75 ml extra virgin olive oil Freshly ground black pepper

Method:
1. Place the new potatoes in a shallow perforated container and steam using 100C for 1820 minutes. 2. Meanwhile, place the parsley, basil, lemon juice, Dijon mustard, capers, gherkins and garlic clove in a food processor and whiz until finely chopped, taking care not to allow it to become a pure. Stir in the extra virgin olive oil and season with freshly ground black pepper if necessary. 3. Place the dressing into a shallow solid steam container, cover and steam at 100C for 1 minute. When the potatoes are cooked, place them in a serving dish and pour over the dressing. Stir gently to coat the potatoes with the dressing and serve immediately.

73

Ratatouille with meatballs

Serves 4

Ingredients:
250 g (9 oz) minced pork or beef 1 red pepper 1 yellow pepper 1 aubergine 1 courgette 250 g (9 oz) beef tomatoes 1 onion 2 garlic gloves Salt and pepper Tabasco sauce 1 tsp herbes de Provence 100 ml (6 tbsp) tomato ketchup 2 dsp tomato pure

Method:
1. Form the mince into small meatballs. Finely chop the peppers, aubergine, courgette, tomatoes, onion and garlic. 2. Arrange the meatballs in a solid container and scatter the vegetables over the top. Season with salt, pepper, Tabasco and herbs. Stir in the ketchup and tomato pure, and steam for 1618 minutes at 100 C. 3. Add more seasoning to taste, if liked. 4. Serve as an accompaniment to rice, which may be cooked in the steam oven at the same time (see cooking charts at the back of the book for cooking times).

74

Fragrant coconut rice

Serves 4

Ingredients:
225 g (8 oz) long grain rice 2 tsp Pilau rice seasoning 1 tbsp fresh coriander, chopped 2 cloves Zest of 1 lemon 570 ml (1 pint) chicken or vegetable stock 25 g (1 oz) creamed coconut, chopped

Method:
1. Place the rice in a solid container or ovenproof dish. Mix in the Pilau rice seasoning, coriander, cloves and lemon zest. 2. Add the hot stock, cover with foil and cook at 120C for 10 minutes or 100C for 20 minutes. 3. Stir in the creamed coconut, then cook for a further 2 minutes at 100C, or until the rice is tender and most of the stock has been absorbed. Drain off any excess stock, and transfer to a serving dish.

76

Pepper and chive potato salad

Serves 4

Ingredients:
100 g (31/2 oz) vegetable spread 150 g (5 oz) low fat quark 50 g (2 oz) low fat natural yoghurt 1 red pepper, finely diced 1 yellow pepper, finely diced 1 shallot, finely chopped Freshly ground black pepper 1 bunch chives 2 dsps mustard Salt and pepper 700 g (11/2 lb) new potatoes

Method:
1. Wash and scrub the potatoes. Place in a perforated container and steam at 120C for 8 minutes or at 100C for 20 minutes. 2. Meanwhile, combine the remaining ingredients and season to taste. 3. When the potatoes are cooked, leave to cool slightly. Carefully fold in the mayonnaise and serve topped with chopped chives to garnish.

Tip

Potatoes contain an easily digestible form of carbohydrate which is invaluable for good health. The plant protein in potatoes is also highly beneficial, as are the vitamins and minerals found both just beneath the skin as well as inside them. All good reasons for making them an integral part of your diet!

77

Medley of vegetables with a hot vinaigrette dressing

Serves 4

Ingredients:
Selection of seasonal vegetables, e.g. Aubergines Red and yellow peppers Courgettes Mushrooms OR Sugar snap peas Mangetout Baby corn Fresh shelled peas For the dressing: 3 tbsp white wine vinegar 3 tbsp chilli and basil oil (see recipe in Other Suggestions) 3 tbsp olive oil 1 tsp Dijon mustard 2 tbsps fresh mixed herbs, finely chopped Salt and pepper, freshly ground

Method:
1. Place the mixed vegetables into a perforated steam container. Steam for 3 minutes at 100C. 2. Meanwhile, mix together the ingredients for the dressing. Place in a solid container, cover with foil, and steam for 1 minute.

Tip
White mushrooms, first introduced from France, have become the most commonly available and popular fungi today. They are low in calories and rich in vegetable protein, vitamin B1 and minerals. They have a short shelf life and should be used within a day or so of purchase.

78

Pasta, rice and pulses

FI

IN LL

G DISHES

FRO

M AROUND TH E WORL D
Pasta, rice and pulses are fundamental to the cuisines of many cultures around the world, and so we bring you some traditional and new recipes to try in your steam oven using these popular foods. With Italian risottos and pasta dishes, Indian dhal and biriani, as well as a Moroccan stew and Chinese noodles, there is something for every taste, including several vegetarian dishes.

Creamy tuna pasta

Serves 4

Ingredients:
450 g (1 lb) dried fusilli pasta or similar 1 yellow or red pepper, de-seeded and quartered Salt and freshly ground black pepper 275375 ml (1014 fl oz) crme frache 23 tbsp green pesto 200 g (7 oz) can tuna fish, drained 1 spring onion, finely chopped Basil leaves for garnish

Method:
1. In a solid container, cover the pasta with boiling water and cook at 120C for about 68 minutes or 1214 minutes at 100C until just tender (al dente). 2. Cook the pepper in a perforated container at 120C for 56 minutes or at 100C for 1012 minutes, then chop roughly. 3. Drain the cooked pasta thoroughly and return it to the dish. Season well and mix in the crme frache, pesto, tuna, pepper and spring onion. Steam for 1 minute only at 100C. 4. Scatter over a few basil leaves and serve.

Tip
Alternatively, red pesto may be used.

82

Four cheese pasta

Serves 4

Ingredients:
25 g (1 oz) salted butter 6 shallots, finely chopped 1 clove of garlic, crushed 1 red pepper, diced 1 green pepper, diced 250 g (9 oz) chestnut mushrooms, sliced 10 cherry tomatoes, quartered 200 ml (7 fl oz) fromage frais 2 tbsp crme frache 4 tbsp red or green pesto 250 g (9 oz) fresh pasta twists Salt and pepper 2 tbsp basil, chopped 100 g (31/2 oz) Mozzarella, grated 50 g (2 oz) Parmesan, grated 50 g (2 oz) Stilton, crumbled

Method:
1. Place the butter, shallots, garlic, peppers and mushrooms in a solid container. Cover with foil and steam at 100C for 3 minutes. Remove from the oven and stir in the tomatoes, fromage frais, crme frache and pesto. Season with salt and pepper. Cover with tin foil and place to one side. 2. Place the pasta in a solid container and add enough boiling water to cover. Season with salt and cover with tin foil. 3. Place both containers in the oven and steam for 5 minutes at 100C. In the meantime preheat the grill to 250C. Drain the pasta and mix with the sauce. Stir in the chopped basil, then pour into an ovenproof dish for grilling. Mix the remaining cheeses together in a bowl and sprinkle evenly over the top of the pasta. Place under the grill until the cheese has melted and is golden brown. 4. Serve with salad and garlic bread.

Tip
Pasta is available either dried or fresh. Dried pasta comes from Southern Italy, and is made from hard durum wheat and water, and then dried. Fresh pasta has egg added to the mixture, and as its name implies is used fresh. It comes from Northern Italy.

83

Tagliatelle verde with a Gorgonzola sauce

Serves 4

Ingredients
450 g (1 lb) tagliatelle verde Boiling water Salt 1 dsp olive oil 200 g (7 oz) Gorgonzola cheese 250 ml (8 fl oz) double cream 125 ml (4 fl oz) semi-skimmed milk 2 dsp cornflour Freshly ground salt and pepper Nutmeg

Method
1. Divide the pasta between two solid containers, and pour over the boiling water. Make sure that the pasta is covered by at least 1 cm water. Add the salt and the oil, and steam for approximately 68 minutes at 120C or 1215 minutes at 100C. 2. Place the Gorgonzola, cream and milk into a solid steam oven container. Cover with foil and steam for 2 minutes at 100C. 3. Take a small quantity of the cream mixture and mix with the cornflour. Pour back into the sauce, season well and return to the steam oven for a further minute. 4. Pour the sauce over the pasta and stir well. Sprinkle with toasted pine nuts.

Tip
Tagliatelle are long flat noodles. Depending on the region, they are also known as tagliatellini, tagliatini, taglierini, tagliolini and taglioni!

84

Tagliatelle verde with a basil sauce

Serves 4

Ingredients:
500 g (11/4 lb) tagliatelle verde Boiling water 1 dsp olive oil 200 ml (7 fl oz) crme frache 2 tbsp lemon juice 1 bunch basil, finely chopped Salt for seasoning

Method:
1. Divide the pasta between two solid containers, and pour over sufficient boiling water to cover the pasta by at least 1 cm. 2. Add the salt and the oil, and steam for approximately 68 minutes at 120C or 1215 minutes at 100C. 3. Meanwhile, mix the remaining ingredients together. When the pasta is cooked, stir in the sauce and serve immediately.

86

Creamy mushroom tagliatelle

Serves 46

Ingredients:
200 g (7 oz) dried tagliatelle, plain and verde mixed 1 garlic clove, crushed 225 g (8 oz) mushrooms, thinly sliced 150 g (5 oz) Stilton cheese, crumbled 4 tbsp double cream 4 tbsp crme frache Salt and pepper 100 g (31/2 oz) Mozzarella cheese

Method:
1. Place the pasta in a solid container and cover with boiling water. Place the mushrooms and garlic in a separate solid container. Steam for 3 minutes at 100C. 2. Stir the pasta well to separate the ribbons of tagliatelle. Remove the mushrooms from the oven and drain off the excess water. 3. Add the Stilton, cream, crme frache and seasoning to the mushrooms, and cover. Cook both for a further 5 minutes at 100C. 4. Remove the pasta, drain and season with freshly ground black pepper. Stir the sauce well, then pre-heat the grill to 220C. 5. Mix the pasta and sauce together, then transfer into an ovenproof dish. Sprinkle with the Mozzarella and place under the hot grill until the cheese has melted and browned.

Tip

Mushrooms are available in a wide variety of types from the common white mushrooms to an excellent range of exotic and wild ones. Experiment with different ones to create truly delicious meals!

87

Italian pasta with a warm vinaigrette dressing

Serves 4

Ingredients:
250 g (9 oz) fresh tagliatelle 225 g (8 oz) broccoli florets 100 g (31/2 oz) smoked back bacon, chopped 1 tbsp garlic flakes or 1 crushed clove of garlic 25 g (1 oz) pine nuts 190 g (61/2 oz) jar olive and tomato pesto 2 tbsp white wine vinegar 2 tsp clear honey Black pepper, freshly ground 1/4 tsp freshly grated nutmeg Parmesan cheese, grated to serve

Method:
1. Place the pasta in a solid container, cover with boiling water and cook for approx. 68 minutes at 120C or 1215 minutes at 100C. Drain and keep warm. 2. Steam the broccoli at 100C for 23 minutes. 3. Meanwhile heat the oil in a large non-stick frying pan and fry the bacon until golden. Add the garlic, pine nuts and broccoli, and stir-fry for 23 minutes. 4. Add to the warm pasta along with the honey, white wine vinegar and 23 tablespoons of olive and tomato pesto. Season with black pepper and a little grated nutmeg. 5. Serve immediately with plenty of freshly grated Parmesan.

88

Pasta parcels with chicken and prosciutto

Serves 4

Ingredients:
60 g (21/2 oz) Parmesan cheese, grated 450 g (1 lb) cooked shredded chicken 20 g (3/4 oz) pack of fresh basil leaves 8 sheets of fresh lasagne 2 x 75 g (3 oz) packs prosciutto ham 2 cloves garlic, crushed 110 g (4 oz) sliced button mushrooms 1 x 500 g (11/4 lb) jar passata 125 ml (4 fl oz) single cream (optional) 110 g (4 oz) Mozzarella cheese, grated (optional) 1 tbsp chopped parsley or basil to garnish

Method:
1. Place 2 tsp each of cheese and chicken on a pasta sheet, leaving a 2 cm edge all round, and lay a basil leaf on top. Roll up tightly, then wrap a slice of prosciutto ham around the outside. Repeat this with the remaining pasta sheets. Lay the pasta rolls side by side in a solid container. 2. Place the garlic, mushrooms and passata in a jug, and stir. Pour this over the pasta rolls. 3. Steam for 15 minutes at 100C. Add some chopped parsley or basil and, if liked, stir in a couple of tablespoons of single cream to give a marbled effect. 4. Top with Mozzarella cheese and brown under a pre-heated grill (optional).

90

Wild mushroom and Parmesan risotto

Serves 46

Ingredients:
1 onion, finely chopped 25 g (1 oz) butter Juice and peel of 1/2 a lemon 350 g (12 oz) Arborio (risotto) rice 4 tbsp dry white wine 570 ml (1 pt) vegetable stock Salt and pepper 225 g (8 oz) wild mushrooms, sliced 110 g (4 oz) freshly grated Parmesan

Method:
1. Place the onion and butter into a solid container. Cover with foil and cook at 120C for 4 minutes or 100C for 8 minutes. Meanwhile, pare the skin from the lemon half and squeeze the juice. 2. Add the rice, wine, stock, lemon peel and 2 tbsp lemon juice to the onions. Cover and cook at 120C for 10 minutes or 100C for 20 minutes. 3. Stir well, add the wild mushrooms and cook for a further 10 minutes at 120C or 20 minutes at 100C, or until the rice is tender and the liquid has been absorbed. 4. Remove the lemon peel. To serve, sprinkle with Parmesan cheese.

Tip
If using dried wild mushrooms, cover with boiling water and steam at 65C for the time stated on the packaging before using them.

91

Tasty vegetable dhal

Serves 24

Ingredients:
200 g (7 oz) split red lentils 1 tsp minced fresh ginger 1/2 tsp turmeric 1 tsp cumin seeds, crushed 1 tsp coriander seeds, crushed A pinch of chilli powder 570 ml (1 pint) boiling water 1 small onion, halved and sliced 1 medium carrot, finely sliced 1 garlic clove, crushed 100 g (31/2 oz) or 1/2 small butternut squash, cubed Juice of 1/2 a lemon 50 g (2 oz) creamed coconut, roughly chopped

Method:
1. Put the lentils, ginger, turmeric, cumin seeds, coriander seeds and chilli powder into a solid container together with the vegetables, and pour on the boiling water. 2. Cover with foil, and steam at 120C for 4 minutes, or for 8 minutes at 100C. 3. Stir, then cook for a further 4 minutes at 120C or for 8 minutes at 100C. 4. Stir in the lemon juice and coconut, and serve with Fragrant coconut rice (see recipe on p. 76).

92

Butterbean biriani
Serves 4

Ingredients:
2 tbsp olive oil 1 tsp cumin seeds 1 tsp mustard seeds 1 tsp ground coriander 1/4 tsp hot chilli powder 1 tsp garam masala 1 tsp turmeric 225 g (8 oz) brown basmati rice 450 ml (3/4 pint) hot vegetable stock 400 g (14 oz) tin chopped tomatoes 1 aubergine, diced 1 red pepper, sliced into strips 1 tbsp dark soy sauce 400 g (14 oz) can butter beans, drained 50 g (2 oz) creamed coconut shavings

Method:
1. Crush the cumin and mustard seeds in a pestle and mortar. Mix in the other spices and add the olive oil. 2. Place the rice in a solid steam oven container, mix in the spices and cover with the hot vegetable stock. Add the can of tomatoes, soy sauce, aubergine and red pepper. Mix well, cover with a steam container lid or with foil and then steam for 10 minutes at 120C or 20 minutes at 100C until the rice is practically cooked. 3. Stir the butter beans into the rice. You may need to add a little more stock at this stage. Cook for a further 5 minutes at 120C or 10 minutes at 100C. 4. Stir in the creamed coconut until melted. Serve with some naan bread and mango chutney.

Tip
You can use a proprietary biriani curry paste instead of the cumin seeds, mustard seeds, coriander, chilli powder and garam masala.

93

Nutty peppers
Serves 4

Ingredients:
125 g (41/2 oz) long grain brown rice 4 large red or green peppers 25 g (1 oz) hazelnuts 25 g (1 oz) flaked almonds 225 g (8 oz) tomatoes, chopped 75 g (3 oz) Cheddar cheese, grated 40 g (11/2 oz) Parmesan cheese, grated 25 g (1 oz) sultanas 1 tsp mustard 1/2 tsp dried basil 1/2 tsp dried oregano 1 tsp turmeric Salt and pepper

Method
1. Place the rice in a solid container and cover with approximately 900 ml (11/2 pints) boiling water. Steam for 12 minutes at 120C or 20 minutes at 100C. 2. Meanwhile, prepare the peppers by removing the tops and cutting out the stalk (reserve to use as a lid). Scoop out the seeds. 3. Place the nuts on a sheet of foil and brown under a hot grill, turning frequently. Remove from the grill and roughly chop. 4. Combine the tomatoes with the drained rice, nuts, cheeses, sultanas, mustard, herbs, turmeric and seasoning in a large bowl. Stuff the peppers with the rice mixture, pressing down well. Place the lids on the peppers and stand on a perforated tray. 5. Cook the peppers at 120C for 5 minutes or at 100C for 10 minutes.

Tip

Use green peppers for a slightly bitter taste, and red or yellow peppers for a sweeter flavour.

94

Moroccan hotpot
Serves 6

Ingredients:
1 onion, roughly chopped 2 garlic cloves, crushed 2.5 cm (1 inch) fresh ginger, grated 25 g (1 oz) butter 2 tbsp harissa spice paste 25 g (1 oz) plain flour 750 ml (1 1/4 pint) vegetable stock 4 salad tomatoes, skinned 1.3 kg (3 lb) butternut squash, deseeded and cut into chunks 410 g (14 oz) can chickpeas 250 g (9 oz) spinach Juice of 1 lime

Method:
1. Place the onion, garlic, ginger and butter into a solid steam oven container. Cover with foil and steam for 2 minutes at 100C. 2. Meanwhile, add the Harissa paste, flour and stock to the onion, garlic and ginger mix. 3. Add the squash and chickpeas and cover with foil. Steam at 100C for 2025 minutes, until the squash is tender. Whilst this is cooking, skin and roughly chop the tomatoes. 4. Add the tomatoes, spinach and lime juice, and cook for a further 12 minutes to wilt the spinach. 5. Serve with crusty bread or couscous.

Tip
To skin the tomatoes, place in a perforated container and steam at 100C for 1 minute. The skins will then come away easily.

96

Tri-colour chicken lasagne

Serves 4

Ingredients:
Tomato layer 8 large plum tomatoes A handful of fresh basil leaves, torn into pieces 1/2 tsp sugar Meat layer 1 medium onion, finely chopped 2 cloves garlic, finely chopped 3 boneless, skinless chicken breasts, cut into small cubes 1 yellow pepper, de-seeded and diced Knob of butter Spinach and cheese layer 110 g (4 oz) button mushrooms, sliced 150 g (5 oz) Feta cheese, crumbled 200 g (7 oz) frozen spinach, defrosted and chopped 6 large sheets fresh lasagne 110 g (4 oz) grated Mozzarella cheese

Method:
1. In a perforated container, steam the tomatoes at 100C for 1 minute. Remove the skins and chop roughly. Place in a bowl, mix in the basil and sugar, and set aside. 2. Place the chicken, onion, garlic and pepper in a solid container with a small knob of butter. Cover, and steam at 100C for 3 minutes. Remove from the oven and stir to make sure the chicken pieces are separated. Drain off any excess moisture. 3. Place 3 sheets of fresh pasta in a layer covering the meat. You may need to trim the edges slightly to fit the tin. 4. Scatter the mushrooms, feta cheese and spinach evenly over the pasta, then cover with 3 more sheets of pasta as before. Top with a layer of tomato mixture. Cover and cook in the steam oven at 100C for 15 minutes. 5. To finish the lasagne, sprinkle with a layer of mozzarella cheese and brown under a pre-heated grill.

Tip
For a browner finish to the meat, fry the onion, chicken, garlic and pepper on the hob for 3 minutes first.

97

Fish

FISHING FOR

CO

PL

IME

NTS

Fish benefits both the body and soul. Salt-water fish is rich in iodine, vitamins, protein, and omega 3 fatty acids, which boost physical fitness, concentration levels, powers of observation and general well-being. A low-calorie, versatile food, fish enjoys great popularity in many quarters, and we should all eat it twice a week as an aid to a healthy diet.

Sole in a champagne sauce

Serves 4

Ingredients:
450 g (1 lb) lemon sole fillets Juice of 1 lemon Salt and pepper For the sauce: 10 g (1/2 oz) butter 1 shallot, finely diced 200 ml (7 fl oz) champagne 275 ml (1/2 pint) sour cream Salt and pepper A squeeze of lemon juice 20 g (3/4 oz) butter

Method:
1. Clean the fish, drizzle with lemon juice and season with salt and pepper. Place in a perforated steam container and steam for 4 minutes at 85C. 2. Meanwhile, melt the butter in a pan. Gently fry the shallot until translucent in colour. Add the champagne and reduce by half. Pass the mixture through a sieve. 3. Stir in the cream and lemon juice and then season with salt and pepper. Add the butter and beat until smooth. Stir in the prawns and cook for a few minutes. 4. Serve the fish hot together with the sauce on a bed of seasonal steamed vegetables.

100

Cod loin with salsa verde and steamed vegetables

Serves 4

Ingredients:
23 shallots yellow pepper and 1/2 red pepper, de-seeded and cut into 8 pieces 1 courgette, thickly sliced 2 cloves garlic 23 sprigs fresh rosemary Drizzle of olive oil 500 g (11/4 lb) cod loin, cut into 4 equal portions Freshly ground black pepper
1/2

Method:
1. Add the sprigs of rosemary to the vegetables and drizzle with olive oil. Season the cod with black pepper. Steam the vegetables for 45 minutes and the cod for 34 minutes at 100C. 2. To make the salsa, place all the ingredients except the lemon juice, oil and seasoning in a blender or food processor and blend to a rough consistency. Gradually pour in the lemon juice and olive oil while blending, and season to taste. 3. To serve, arrange the steamed vegetables on a plate, lay the cod on top and finish with a spoonful of salsa verde.

For the salsa verde: 100 g (31/2 oz) fresh spinach 10 g (1/2 oz) fresh basil 10 g (1/2 oz) fresh thyme 1 dsp capers 1 tbsp lemon juice 1 clove garlic 1 tbsp spoon extra virgin olive oil Salt and freshly ground black pepper

Tip
For some extra kick try using the Chilli and basil oil from page 181.

102

Steamed sea bass

Serves 4-6

Ingredients:
1 medium sized sea bass, approx. 800 g (13/4 lb) in weight 2 sticks of lemon grass A sprig of fresh coriander 2 slices of fresh ginger, peeled 4 spring onions 50 g (2 oz) carrots 3 tbsp sherry 2 tbsp soy sauce 1 tsp sugar 1 tsp fish sauce 1/2 tsp Chinese five spice powder

Method:
1. Scale and clean the fish if this has not already been done. Remove the tough outer leaves from the lemon grass and then bruise with a rolling pin to release the flavour. 2. Dry the fish well, then fill the cavity with the 2 sticks of lemon grass and the coriander. 3. Slash the fish diagonally at intervals of about 1 cm (1/2 inch) to allow the flavours to penetrate and then place it into a solid container. 4. Thinly shred the ginger, spring onions and carrots, and put them on top of the fish. Mix the sherry, soy sauce, sugar and salt in a jug and pour over the top. 5. Place in the steam oven and cook under pressure at 120C for 57 minutes or 100C for 1012 minutes.

Tip
Ginger and lemon grass are commonly used to add a distinctive flavour to Thai and other oriental dishes. Both are readily available from supermarkets.

103

Thai-style fish curry with Thai fragrant rice

Serves 4

Ingredients:
1 onion, thinly sliced 2 tbsp cornflour 400 g (14 oz) can coconut milk 2 tomatoes, roughly diced 10 g (1/2 oz) pack fresh coriander leaves, roughly chopped (reserve some for garnish) 1 tbsp Thai red or green curry paste 1/2 1 tbsp Thai fish sauce Juice of 1/2 a lemon 500 g (11/4 lb) boneless, skinless white fish, cubed 200 g (7 oz) Thai fragrant rice

Method:
1. Steam the onion for 3 minutes at 100C. 2. Meanwhile, make up the cornflour paste with 2 tbsp taken from the coconut milk. 3. Add the tomato, coriander according to taste, the rest of the coconut milk, cornflour paste, curry paste, fish sauce and lemon juice to the onion. Steam for 2 minutes at 100C. 4. Add the fish to the mixture and steam for a further 5 minutes. 5. The rice can also be cooked simultaneously in the steam oven. Allow 50 g (2 oz) of Thai fragrant rice per person and place in a solid container. Pour over boiling water until it is 1 cm (1/2 inch) above the rice. Cook for 8 minutes at 100C. 6. When cooked, season the fish to taste and serve with the steamed Thai rice. Garnish with some fresh coriander leaves.

Tip
Curry paste is readily available from supermarkets. Red curry paste is generally very hot!

104

Buttery kedgeree
Serves 4

Ingredients:
200 g (7 oz) long grain rice 3 eggs 110 g (4 oz) butter 1 onion, chopped 2 tsp madras curry powder 350 g (12 oz) un-dyed smoked haddock fillet, skinned 3 tbsp fresh parsley, chopped Juice of one lemon Freshly ground black pepper

Method:
1. Place the rice in a solid steam oven container. Cover with boiling water and cook for 4 minutes at 120C or 8 minutes at 100C. 2. Pierce the rounded end of each egg and place on top of the rice. Place the onion, curry powder and half the butter into a separate solid container, and cover with foil or a lid. 3. Cook the rice, eggs and onion together in the steam oven for a further 4 minutes at 120C or 8 minutes at 100C. 4. Remove the eggs and plunge into cold water. When cool enough, remove the shells, and cut each egg into quarters. 5. Place the fish in a perforated container and steam for 34 minutes at 100C. 6. Meanwhile drain the rice and return to its container. Add the onion mixture to the rice, stirring well. 7. When the fish is cooked, flake and fold into the rice, together with the parsley, lemon juice, remaining butter and pepper. 8. Warm through in the steam oven at 100C for 1 minute. Garnish with the hard-boiled egg and, if desired, a little parsley.

106

Smoked haddock Benedict

Serves 4 as a starter, or 2 as a lunch or supper dish

Ingredients:
2 medium tomatoes 450-625 g (1 lb - 1 lb 6 oz) un-dyed smoked haddock fillets Salt and freshly ground black pepper 4 large eggs 2 English muffins, split in half For the hollandaise: 2 large egg yolks 11/2 tsp lemon juice 175 g (6 oz) unsalted butter, melted and hot 1 tbsp chopped fresh dill Salt and freshly ground black pepper

Method:
1. Put a kettle full of water on to boil ready for poaching the eggs. 2. Skin the tomatoes by placing in a perforated container. Blanch at 100C for 1 minute, after which time the skins should peel off easily. De-seed and cut into medium sized dice. 3. Preheat your main oven grill to 220C. 4. Next, place the haddock in a perforated container, season with salt and pepper and cook at 75C for 5 minutes. When cooked, remove and flake into chunky pieces, cover and keep warm. 5. Make the hollandaise sauce by whizzing the egg yolks and lemon juice in a food processor or blender for 1 minute. With the motor running, start to pour the melted butter into the eggs, at first drop by drop, then in a trickle, then in a thin stream as if you were making mayonnaise, excluding the last milky-white residue from the butter. Transfer to a large jug, season with salt and pepper and stir in the dill and tomato. 6. To poach the eggs in the steam oven, fill a shallow dish or a solid container with boiling water, and carefully crack the eggs directly into the water. Adding a few drops of vinegar to the water helps to stabilise the eggs. Place in a perforated container and cook at 100C for 23 minutes. The whites should be set and the yolks slightly soft. 7. Whilst the eggs are cooking, toast the cut sides of the muffins. When the eggs are ready, remove from the water with a slotted spoon, draining well. 8. To assemble the dish, place half a muffin on a serving plate, top with some chunks of haddock followed by a poached egg, then spoon over some of the hollandaise sauce.

107

Monkfish in a mushroom sauce

Serves 4

Ingredients:
25 g (1 oz) mixed dried mushrooms, soaked in water overnight 110 g (4 oz) shallots, finely diced 20 g (3/4 oz) butter 4 monkfish fillets, skinned, each approx. 150 g (5 oz) Juice of 1 lemon 150 ml (1/4 pint) vegetable stock 2 tbsp white wine 150 ml (1/4 pint) sour cream 4 tbsp double cream Salt and pepper

Method:
1. Drain and chop the mushrooms into small pieces. Place to one side. 2. Place the shallots and butter into a solid container, cover with foil and steam for 4 minutes at 100C. Add the mushrooms and allow to stand for 2 minutes. 3. Place the monkfish into a solid container. Drizzle with lemon juice and pour over the stock and white wine. Steam for 810 minutes at 90C. 4. Stir the shallots, sour cream and cream into the fish stock. 5. To serve, pour over the fish stock. Serve with wild rice and broccoli.

Tip
You can use lemon sole fillets instead of monkfish.

108

Indonesian prawn curry

Serves 4

Ingredients:
Curry paste 11/2 tsp dried chilli flakes 4 stems of fresh lemon grass, finely chopped 1 tsp ground ginger 1 large onion, finely chopped 1/4 tsp shrimp paste Grated zest and juice of 1 lime 1/2 tsp paprika 1 pinch turmeric 2 cans coconut milk 110 (4 oz) creamed coconut 11/2 tsp sugar 3 tsp fish sauce 450 g (1 lb) prawns 2 tbsp fresh coriander, finely chopped 2 spring onions, chopped 2 tbsp cornflour, mixed with a little water

Method:
1. Place all of the curry paste ingredients in a food processor. Process until a fine consistency is achieved. Transfer the curry paste into a solid container and then add the coconut milk. Cover with foil and steam for 3 minutes at 100C. 2. Stir in the creamed coconut, fish sauce and cornflour. Steam for a further minute. 3. Remove from the steam oven and pass the mixture through a sieve. Return to a solid container. Add the remaining ingredients to the coconut milk, cover, and steam at 95C for 46 minutes. 4. Scatter the spring onions on the top to garnish and serve with some Thai fragrant rice (see p. 104) or Fragrant coconut rice (p. 76).

109

Moules marinires
Serves 3-4

Ingredients:
900 g (2 lb) live mussels, washed, scrubbed and 'beards' removed 275 ml (1/2 pint) dry white wine 570 ml (1 pint) fish stock 1 bunch of spring onions 2 bay leaves 1 tsp peppercorns 1-2 cloves of garlic, minced (optional) 2 dsp finely chopped leek 5 tbsp double cream Large knob of butter A squeeze of lemon juice 2 dsp chopped parsley

Method:
1. Place the mussels in a solid container. Add to them the wine, fish stock and the washed and finely chopped spring onions, followed by the bay leaves, peppercorns, garlic and the chopped leek. 2. Place the container into the oven and steam at 95C for 1215 minutes. (Any mussels that have not opened during cooking must be discarded.) 3. At the end of the cooking time drain the liquid from the mussels into a saucepan. Keep the mussels warm whilst making the sauce. Bring the liquid to the boil and reduce by approximately a third. Add 85 ml (3 fl oz) of double cream and a large knob of butter. 4. Place the mussels in a suitable serving dish, pour over the sauce, add a squeeze of lemon juice and garnish with chopped parsley. 5. Serve with brown bread and butter or a crusty French stick and a bottle of chilled white wine.

Tip
There are several varieties of mussels. Make sure they are fresh when you buy them. The shells should be firmly closed, have a good strong colour and smell of sea water!

110

Trout stuffed with citrus bulghur wheat

Serves 4

Ingredients:
4 whole trout (approx 225 g or 8 oz each), cleaned 100 g (31/2 oz) bulghur wheat 25 g (1 oz) butter 1 tbsp olive oil 2 rashers smoked bacon, finely chopped 1 leek, finely chopped 50 g (2 oz) mushrooms, finely diced 1 orange or grapefruit, peeled, segmented and chopped 25 g (1 oz) pine nuts 2 tbsp fresh coriander, finely chopped

Method:
1. Place the bulghur wheat into a solid container and cover with 1 cm of boiling water. Steam for 10 minutes at 100C until cooked. Stir in the butter and season with salt and pepper. 2. Meanwhile heat the olive oil and butter in a frying pan and fry the bacon and leek for 5 minutes. Add the mushrooms and saut for a further 2 minutes. Add the bacon, leeks, mushrooms, orange or grapefruit, pine nuts and coriander to the bulghur wheat. 3. Divide the mixture into four, and stuff the cavity of each trout. Place the trout into perforated containers. Season with salt and pepper and steam at 95C for 5 minutes. 4. Serve with lemon or garlic mayonnaise.

Tip
Bulghur wheat is a pre-cooked cracked wheat with high levels of protein and vitamin B. Rice can be used as an alternative to bulghur wheat.

112

Salmon and wild mushroom kebabs

Serves 46

Ingredients:
1 kg (21/4 lb) salmon fillets, skinned & cubed 8 wild mushrooms, washed & halved 1 yellow pepper Salt and pepper Juice and zest of 1 lime 1 garlic clove, crushed 1 tbsp white wine vinegar 2 tbsp olive oil 1 tsp Dijon mustard 1 tbsp fresh dill, finely chopped 150 ml (1/4 pint) fish stock Lime wedges, for garnish

Method:
1. Place the salmon, mushrooms and peppers into a shallow dish. Season well with salt and pepper. 2. Mix the lime juice, zest, garlic, vinegar, olive oil, mustard and dill together. Pour over the fish and vegetables. Cover the dish with clingfilm and leave to marinate for at least 2 hours. 3. Take the marinated fish and vegetables and thread onto some pre-soaked kebab skewers. Place into a perforated steam oven container and steam at 95C for 4 minutes. 4. Meanwhile, pour the remaining marinade into a saucepan and add the stock. Simmer on the hob for at least 5 minutes, until it has been reduced by half. 5. When the kebabs are cooked, arrange them on a serving dish and drizzle with the sauce. Garnish with fresh lime wedges.

Tip
If you cannot get fresh wild mushrooms you can use dried ones. Cover them with boiling water and steam at 65C for the time stated on the packet before using them as described in the recipe.

113

Scrambled eggs with prawns

Serves 4

Ingredients:
8 eggs, medium 75 ml (3 fl oz) semi-skimmed milk Salt and pepper, freshly ground 110 g (4 oz) prawns, cooked and peeled A knob of butter

Method:
1. Beat all of the ingredients together, excluding the butter, in a large mixing bowl. 2. Grease a solid steam oven container with the butter and pour in the egg mixture. Cover with foil and steam for 12 minutes at 100C. 3. Stir 23 times with a fork during cooking.

Tip
Serve with buttered toast or with chunks of fresh French stick. Instead of prawns, you could use 110 g (4 oz) of finely diced ham, bacon or peppers.

114

Moroccan-style salmon
Serves 6

Ingredients:
6 salmon fillets, skinned & boned 2 tbsp sesame oil 2 cloves garlic, crushed 1 dsp ground cumin 1 dsp ground ginger Zest and juice of 1/2 lemon

Method:
1. Place the salmon fillets onto a deep dinner plate. 2. Mix the remaining ingredients together in a separate bowl, and pour the marinade over the fish. Cover, and place in the refrigerator for 24 hours. 3. Drain off the marinade, and place the fish in a perforated container. Steam at 95C for 4 minutes. 4. Serve with salad and buttered new potatoes

116

Fiery crab-filled courgettes

Serves 4

Ingredients:
4 large courgettes 1 yellow pepper, de-seeded and finely diced 2 celery sticks, finely cubed 1 tbsp capers 1 tbsp black olives, chopped 450 g (1 lb) fresh crab meat 4 tbsp mayonnaise Zest and juice of 1 lime Few drops of chilli sauce Salt and freshly ground black pepper Pinch of cayenne pepper 50 g (2 oz) Mozzarella, grated

Method:
1. Remove the ends of the courgettes. Cut in half lengthways and remove the seeds with a teaspoon. Place on a perforated container and steam for 2 minutes at 100C. 2. Meanwhile in a mixing bowl, combine the remaining ingredients except the Mozzarella. Spoon the mixture into the courgettes and steam for a further 3 minutes. 3. To complete the dish, sprinkle the courgettes with the mozzarella and place under a pre-heated grill until golden brown.

Tip
Courgettes or zucchini are a member of the squash family. They come in various shapes, and are available in a variety of colours from green to yellow. Small courgettes are more tender and aromatic than larger ones, and are best used before they reach 20 cm in length! They are highly versatile, and can be steamed, fried, grilled or baked.

117

Cod lorange with polenta

Serves 4

Ingredients:
4 unwaxed oranges 1 bunch basil 4 tbsp olive oil Salt and freshly ground black pepper 600 g cod fillets 2 tbsp sugar 1 tbsp soft butter 2 bunches spring onions 80 g polenta (quick cook) 350 ml milk 1 tbsp butter Freshly grated nutmeg 50 g grated Parmesan

Method:
1. Wash the oranges. Finely grate the zest of 2 of the oranges, and squeeze the juice from all of the oranges. Wash the basil, and strip the leaves from the stalks. 2. Pure the orange zest, basil and olive oil with a hand-held blender to a fine paste. Season with salt and pepper. Wash and pat dry the fish, and smear with the paste. Wrap securely in foil or heat-resistant cling film and twist the ends like a sweet. 3. Heat the orange juice with the sugar to dissolve it. Remove from the heat, and stir the butter into the warm syrup. Wash and trim the spring onions, cut in half lengthways and chop into 6 cm pieces. 4. Place the polenta, milk, butter, salt and nutmeg into a solid container, and cook for 14 minutes at 100C, stirring frequently. 5. After 6 minutes, place the wrapped fish in a perforated container in the steam oven under the polenta. Add the spring onions to the fish for the last 3 minutes of cooking. Stir the parmesan into the polenta, and if necessary add a little milk. The consistency should be creamy. 6. Spoon some of the polenta onto the middle of each plate, and place some spring onions on top. Unwrap the fish, cut it into 4 pieces and arrange on the spring onions. Drizzle with orange syrup.

Tip
Wrapping the cod tightly in foil or cling film helps intensify the flavours of the orange and basil within the fish.

118

Salmon trout and pesto rolls

Serves 4

Ingredients:
For the pesto: Small bunch lovage 1 bunch parsley 100 g pine nuts 50 g Parmesan, freshly grated 100 ml sunflower oil Salt For the fish: 4 small salmon fillets (each approx. 150 g, skinned) Freshly ground black pepper For the vegetables: 200 g cherry tomatoes 6 small pattypan squashes (or 200 g pumpkin) 2 bunches spring onions 100 g mange tout Salt and freshly ground black pepper 3 sprigs thyme 2 tbsp butter

Method:
1. Wash the lovage and parsley, and strip the leaves from the stalks. Saut the pine nuts in a heated pan without using oil until golden. Mix together the lovage, parsley, Parmesan, oil, pine nuts and a pinch of salt to make the pesto. 2. Wash and pat dry the fish fillets. Season with pepper. Spread a little of the pesto over each fillet, roll up and secure with a cocktail stick. 3. Wash and halve the cherry tomatoes and pattypans. Wash and trim the spring onions, and cut into 4 cm lengths. Wash the mange tout and place with the tomatoes, pattypans and spring onions in a perforated container, and season with salt and pepper. 4. Steam for 6 minutes at 100C. Then place the fish in a perforated container, and steam for 10 minutes at 85C. 5. Wash the thyme. Heat the butter, and fry the thyme until the butter froths. Then toss in the vegetables, and remove the thyme. 6. Arrange a fish roulade on top of some vegetables, drizzle with pesto and serve with lemon wedges.

Tip

Pattypans, which are also known as summer crookneck or custard marrow, are members of the pumpkin family,

119

Cod in a mustard sauce

Serves 4

Ingredients:
500 g (11/4 lb) cod fillet Juice of 1 lemon Salt and pepper 3 egg yolks 3 dsp fish stock 2 tbsp double cream 1 tsp mustard 2 dsp grainy mustard A little sugar 3 dsp white wine

Method:
1. Season the cod fillets with the lemon juice, salt and pepper. Place the fillets in a perforated container and steam for 45 minutes at 100C. 2. Meanwhile, make the sauce. Place the egg yolks and fish stock in a bowl over a pan of simmering water, and beat until frothy. Whisk in the cream, mustard, sugar and white wine, and season with salt and pepper. 3. Serve with freshly steamed new potatoes and seasonal vegetables.

120

Sword fish with olives, capers and tomatoes

Serves 4

Ingredients:
4 sword fish steaks, skinned (150 g each, approx. 1.5 cm thick) 200 ml olive oil 200 g cherry tomatoes 50 g sun-dried tomatoes A bunch of fresh basil 100 g Greek kalamata olives (pitted) 50 g capers Zest of 2 unwaxed lemons Coarse sea salt Freshly ground black pepper 150 g Parmesan Rosemary focaccia

Method:
1. Wash and dry the sword fish, and place in a solid container. Drizzle with olive oil. 2. Wash and dry the cherry tomatoes. Dice the sun-dried tomatoes. Wash the basil, and strip the leaves from the stalks. Scatter the cherry tomatoes, sun-dried tomatoes, basil, olives, capers and lemon zest over the fish. Season with salt and pepper, cover with foil and steam for 1618 minutes at 90C. 3. Grate the Parmesan finely, and arrange spoonfuls in little mounds in a greased pan. Place over a low heat until the Parmesan turns golden, then plunge the base of the pan into cold water. The Parmesan crisps will now lift from the pan. Shape them whilst warm if desired (see Tip below). 4. Toast slices of focaccia bread. Arrange the fish and vegetables on serving plates, drizzle with a little olive oil, and serve with the toast and Parmesan crisps.

Tip
Press the Parmesan circles whilst still warm into the bottom of a cup or bowl, or into a patty tin, and leave to cool. Use as a base for canap fillings.

122

Hot king prawn salad

Serves 4

Ingredients:
2 celery sticks, cut into julienne strips 1 red onion, halved and finely sliced 4 baby corn, quartered lengthways 1 carrot, peeled and cut into julienne strips 50 g (2 oz) mangetout, finely sliced 350 g (12 oz) king prawns Dressing 2 tbsp olive oil 1 tbsp lime juice 1 tsp white wine vinegar 1 tsp Dijon mustard 2 garlic cloves, peeled and crushed 1 tbsp dill, chopped

Method:
1. Place the vegetables onto a perforated container and steam for 1 min at 100C. 2. Meanwhile, place the dressing ingredients into a solid container and cover with clingfilm (pierce to allow steam to escape). 3. Add the prawns to the vegetables and cook for a further minute along with the dressing at 90C.

Tip
1. Replace the king prawns with 2 x 450 g (1 lb) cooked lobsters. 2. To add some sweetness to the dish, try adding 1 tbsp honey to the dressing.

123

Marinated salmon steaks

Serves 4

Ingredients:
4 salmon fillets 4 tbsp olive oil 3 spring onions 20 g (3/4 oz) fresh dill, finely chopped 20 g (3/4 oz) fresh flat leaf parsley 2 tbsp white wine vinegar Zest and juice of 1 lime Salt and black pepper

Method:
1. Place the salmon fillets in a shallow oven dish. 2. Prepare the marinade by combining the remaining ingredients. Pour over the salmon fillets and leave to marinate for 24 hrs. 3. Discard the marinade and place the salmon fillets in a perforated steam container. Steam at 95C for 5 minutes. 4. Serve with freshly steamed vegetables or salad.

Tip
The word marinade comes from the latin mare, meaning sea. Originally only fish was marinated, either whole or in fine slivers. Nowadays it is just as popular to marinate meat and vegetables.

124

Stuffed fillet of sole

Serves 4

Ingredients:
4 lemon sole fillets Juice of 1/2 lemon 8 thin slices of smoked salmon Seasoning

Method:
1. Remove the skin from the sole fillets then slice them in half, lengthways. Sprinkle with lemon juice and place a slice of smoked salmon on top. Roll up and secure with a cocktail stick. 2. Place on a perforated container and cook at 100C for 810 minutes. 3. Serve with a hollandaise sauce (see recipe on p. 107)

Tip

For a slightly different flavour, sprinkle the fish with chopped dill before rolling it. Unlike many herbs which made their way into the kitchen from medicinal origins, dill has always only been used for cooking. Because of its unique and distincitive flavour, it is best used alone or with salt, pepper, onions and parsley. It shouldn't be combined with other pungeant herbs or spices.

126

Meat and poultry

TE

E ND

R A N D TA S T Y
Meat dishes from Imperial and Miele steam ovens are particularly tender, succulent and delicate, as well as unfailingly successful. The nutrients are preserved, and the juices created during cooking can be made into a tasty sauce to accompany the meat. If you want to brown the meat, start the dish off on the hob, then complete the cooking process in the steam oven.

Caribbean chicken
Serves 4

Ingredients:
4 chicken breast fillets Juice and zest of 1 lime 1 tbsp olive oil 1 red onion, finely chopped 4 garlic cloves, crushed 2.5 cm (1 inch) fresh ginger, finely chopped 1 medium red chilli, finely chopped 2 beef tomatoes, finely diced 225 g (8 oz) sweet potato, peeled and cubed 1 courgette, finely chopped 450 ml (3/4 pint) chicken stock 1 cinnamon stick 225 g (8 oz) rice 25 g (1 oz) butter 2 tbsp light brown sugar 1 small pineapple, peeled and cubed Fresh parsley, finely chopped for garnish

Method:
1. Place the chicken breasts into a solid container. Pour on the lime juice and zest, turning the meat to ensure that it is evenly coated. 2. Heat the oil in a large frying pan. Fry the chicken for 34 minutes. Add the red onion, garlic, ginger and chilli. Fry for a further 2 minutes. 3. Transfer to a solid container. Add the tomatoes, sweet potato, courgette and chicken stock. Cover the container with foil. Place the rice into a separate solid container and cover with boiling water, ensuring that the rice is completely covered. Steam at 120C for 1012 minutes or at 100C for 1820 minutes. 4. Meanwhile, prepare the pineapple. Melt the butter in a frying pan. Add the brown sugar and allow to caramelise. Stir in the pineapple. Cook for 56 minutes, turning constantly to ensure that the pineapple is coated in the syrup. 5. To serve, spoon the rice onto a large plate and top with the chicken. To garnish, scatter the pineapple and parsley over the chicken.

130

Jambalaya
Serves 4

Ingredients:
50 g (2 oz) butter 1 yellow pepper, diced 1 red pepper, diced 1 red onion, quartered and thinly sliced 2 celery sticks, cubed 3 garlic cloves, crushed 1 red chilli, finely chopped 3 beef tomatoes, de-seeded and finely chopped 1 tbsp tomato pure Few drops of Tabasco sauce 100 g (3 1/2 oz) mixed wild and basmati rice Salt and freshly ground black pepper 750 ml vegetable stock 450 g (1 lb) king prawns, peeled, de-veined and cooked 225 g (8 oz) smoked sausage 75 g (3 oz) peas

Method:
1. Place the butter into a solid container. Cover with foil and steam at 100C for 1 minute. Then add the peppers, onion, celery, garlic and chilli. 2. Place the rice into another solid steam oven container and cover with boiling water. Steam both for 2 minutes at 100C. 3. Stir the tomatoes, tomato puree, Tabasco sauce and chicken stock into the peppers. Season with salt and pepper. Steam with the rice for a further 8 minutes at 100C. 4. Stir in the prawns, sausage, peas and rice and steam for a further 57 minutes until the dish is completely heated through.

Tip
Serve as a main course or as a snack or side dish.

131

Chicken korma
Serves 4

Ingredients:
1 medium onion, finely chopped 1 large eating apple, finely chopped 25 g (1 oz) butter 1 tbsp mild curry powder 1 tbsp plain flour 1 tbsp mango chutney 25 g (1 oz) sultanas 1 tbsp creamed coconut 1 tbsp tomato pure 1 banana, mashed 275 ml (1/2 pint) chicken stock 4 boneless chicken breasts

Method:
1. Place the butter, onion and apple into a solid container and cook at 120C for 5 minutes or 100C for 10 minutes. 2. Add the curry powder, plain flour, mango chutney, sultanas, creamed coconut, tomato pure, mashed banana and chicken stock. Stir thoroughly. 3. Cut the chicken breasts into 2.5 cm (1 inch) cubes and mix into the other ingredients. 4. Cover the dish with a lid or with foil. Cook at 120C for a further 10 minutes or 100C for 20 minutes, until the chicken is cooked. 5. Serve with basmati rice, naan bread and a little mango chutney.

Tip
Instead of the curry powder, use korma curry paste which is readily available from supermarkets.

132

Lamb passanda
Serves 4

Ingredients:
1 tsp cumin seeds 4 cardamom pods 6 whole black peppercorns 2.5 cm (1 inch) cinnamon stick 2 tsp garam masala 1 tsp crushed garlic 1 tsp grated ginger 1 tsp chilli powder 1 tsp salt 4 tbsp Greek-style yogurt 1 tbsp cornflour mixed with a little water Juice of 1 lemon 700 g (11/2 lb) lamb, cubed 25 g (1 oz) butter 2 medium onions, diced 12 fresh green chillies, chopped 2 tbsp chopped fresh coriander 125 ml (4 fl oz) single cream 1 tbsp ground almonds

Method:
1. Using a pestle and mortar, crush the cumin seeds, cardamom pods, peppercorns and cinnamon stick. Then add the garam masala, garlic, ginger, chilli powder, salt, ground almonds, corn flour, yoghurt and lemon juice and mix to a paste. 2. Place the lamb pieces into a mixing bowl, add the paste, mix well and leave to marinate for about 2 hours. 3. Melt the butter in a solid container for 3 minutes at 100C. Add the onions and cook at 120C for 10 minutes or 100C for 20 minutes. 4. Pour in the lamb mixture and stir until it is well blended with the onions. Cook for 15 minutes at 120C or 30 minutes at 100C. Add the green chillies and fresh coriander, and pour in the cream. Steam for 3 minutes at 120C or 6 minutes at 100C. 5. Serve with rice and garnish with a little freshly chopped coriander.

133

Chicken kebabs with a balsamic sauce

Serves 4

Ingredients:
4 chicken breasts 1 red pepper 1 green pepper For the sauce: 3 dsp sugar 1 dsp butter 4 dsp chicken stock (instant) 4 dsp chilli sauce 2 dsp balsamic vinegar 1 dsp sesame seeds

Method:
1. Rinse the chicken under running water, and pat dry. Cut each breast into approx. 3 x 3 cm chunks 2. Wash the peppers and slice the tops off them. Remove the seeds and membranes. Chop into 3 x 3 cm chunks. 3. Spear the meat and peppers alternately onto 4 kebab skewers. Place the kebabs into an oiled perforated container, and steam for 710 minutes at 100C. 4. Caramelise the sugar in a pan. Remove from the heat, and mix in the butter and chicken stock. Replace the pan on the hob, and bring to the boil. Simmer gently for 23 minutes, stirring all the time. Stir in the chilli sauce, balsamic vinegar and sesame seeds, and season with salt.

Tip
Balsamic vinegar has a low acidity level, which makes it ideal for use in salad dressings and sauces as well as in marinades for meat, fish and vegetables. Made from fermented grape must, it is dark brown in colour and has a sweet and mellow aroma. The most famous balsamic vinegar comes from Modena in Italy, where it has been made for over 250 years.

134

Chicken breasts in a tarragon cream sauce

Serves 4

Ingredients:
150 g (5 oz) chopped carrots 150 g (5 oz) onions 150 g (5 oz) celery 4 chicken breasts 150 ml (1/4 pint) dry white wine 150 ml (1/4 pint) chicken stock 2 tbsp tarragon 150 ml (1/4 pint) double cream Salt and freshly ground black pepper

Method:
1. Place the chicken and 1 tbsp of tarragon into a solid container on top of the chopped vegetables. Pour on the wine and chicken stock. Steam at 120C for 6 minutes or 100C for 12 minutes. 2. Drain the liquid into a saucepan and reduce by half on the hob, stirring all the time. Slowly add the cream and remaining tarragon, and simmer over a low heat, continuing to stir. Season to taste with salt and pepper. 3. When the sauce is ready, place the chicken in a perforated container and cook at 120C for a further 2 minutes or 100C for 4 minutes until it is thoroughly heated through. 4. To serve, pour the cream sauce over the chicken and arrange with a selection of vegetables.

136

Stuffed chicken breasts

Serves 4

Ingredients:
4 chicken breasts For the stuffing: 4 tbsp wholemeal breadcrumbs 2 tbsp pecans, chopped 1 bunch spring onions, finely chopped 2 garlic cloves, crushed 1 red pepper, finely diced 1 tbsp lemon juice Zest of 1 lemon Knob of butter For the sauce: A knob of butter 1 tbsp plain flour 150 ml (1/4 pint) semi-skimmed milk 6 tbsp dry white wine 60 g (21/2 oz) Dolcelatte, crumbled 25 g (1 oz) pecan nuts, finely chopped 2 tbsp fresh watercress, chopped 4 tbsp plain natural yoghurt

Method:
1. Make a slit down the side of the chicken breast to form a pocket for the stuffing. 2. Combine the stuffing ingredients and fill the pockets. Place the chicken breasts in a perforated container (place it at the bottom of the steam oven, so that the juices do not contaminate any other foods). Cook at 95C for 810 minutes. 3. Meanwhile, prepare the sauce. Melt the butter in a saucepan and stir in the flour. Gradually stir in the milk and the wine. Keep stirring until the sauce thickens. Add the remaining sauce ingredients. Season to taste. 4. When the chicken is completely cooked through, drizzle the sauce over the top and serve with steamed potatoes and a fresh watercress salad.

Tip
To vary the flavour of the dish, try a variety of blue cheeses.

137

Turkey escalopes Italian style

Serves 4

Ingredients:
4 turkey escalopes, approx 150 g (5 oz) each 4 dsp Marsala 2 onions, finely chopped 2 garlic cloves, finely chopped 4 tomatoes, skinned and chopped Basil, to taste Oregano, to taste 200 g (7 oz) Mozzarella cheese, sliced Salt and freshly ground black pepper

Method:
1. Rinse the turkey escalopes and pat dry. Season with salt and pepper. Place in a solid container with the Marsala. 2. Spread the onions and garlic over the meat. Add the chopped tomatoes and season with salt, pepper, basil and oregano. Finally layer the Mozzarella over the escalopes. 3. Cook at 100C for 1218 minutes. 4. Serve with tagliatelle verde and salad.

Tip
To skin the tomatoes, place in a perforated container and steam at 100C for 1 minute. The skins will then come away easily.

138

Lamb with sun-dried tomatoes and basil

Serves 46

Ingredients:
Olive oil 2 cloves garlic, crushed 900 g (2 lb) diced lamb 110 g (4 oz) sun-dried tomatoes in oil, drained 1 tbsp dried parsley 25 g (1 oz) basil 275 ml (1/2 pint) vegetable stock, using 1/2 a cube 3 tbsp flour, to thicken Salt and freshly ground black pepper

Method:
1. Heat the oil in a large frying pan. Gently fry 1 clove of garlic with the lamb for approximately 5 minutes, until cooked. 2. Place the sundried tomatoes with the 2nd clove of garlic, parsley, basil and vegetable stock into a blender. Blend into a coarse sauce. Transfer into the frying pan and use the flour to thicken. 3. Put the lamb into a solid container and cover with foil. Cook at 120C for 20 minutes or at 100C for 40 minutes. This will allow the lamb to tenderise and the flavours to infuse.

Tip
For some extra kick try using the Chilli and basil oil from page 181.

139

Lamb casserole
Serves 4

Ingredients:
500 g (11/4 lb) lamb 2 dsp sunflower oil 1 onion, chopped 500 ml (17 fl oz) vegetable stock A sprig of rosemary 200 g (7 oz) runner beans 3 carrots 400 g (14 oz) potatoes 2 spring onions Salt and pepper

Method:
1. Dice the lamb, and brown with the onion in the sunflower oil on the hob. Pour over the stock. 2. Transfer to a solid container. Chop the beans, carrots and potatoes, and add to the meat. Wash the rosemary and scatter over the meat and vegetables. Steam for 15 minutes at 100C. 3. Season with salt and pepper. Finely slice the spring onions and scatter over just before serving.

Tip
Beef, pork, meatballs or sausages can be used instead of lamb.

140

Chilli con carne

Serves 4

Ingredients:
500 g (11/4 lb) minced chicken or beef 1 onion, chopped 1 x 400 g (14 oz) can chopped plum tomatoes, drained 1 x 400 g (14 oz) can red kidney beans, drained 4 tbsp tomato pure 2 tsp chilli powder 1 x 320 g (11 oz) can baked beans 1 garlic clove, crushed 110 g (4 oz) mushrooms 1/2 red pepper, de-seeded and diced 1 tbsp Worcestershire sauce 1/2 tsp cumin seeds 2 tsp hot pepper sauce 1 chicken or beef stock cube Large pinch of dried basil Seasoning

Method:
1. Place all of the ingredients into a deep solid container and mix thoroughly. Cover with foil and cook for 10 minutes at 120C or 20 minutes at 100C. Remove and stir well, then cook for a further 20 minutes at 120C or 40 minutes at 100C. 2. Serve hot with long grain rice. To cook the rice: Place the rice in a solid container and cover with plenty of boiling water. Steam for 56 minutes at 120C or for 15 minutes at 100C, and then drain well.

Tip
Vegetarian alternative Substitute minced Quorn for the meat, and use a vegetable stock cube.

142

Spicy meatballs in a tomato sauce

Serves 4

Ingredients:
For the tomato sauce: 700 g (11/2 lb) ripe plum tomatoes 1 medium onion 10 g (1/2 oz) butter 1 tbsp tomato pure 1 tbsp sun dried tomato pure 1 tsp dried oregano 1 tbsp clear honey 8-12 fresh basil leaves, torn For the meatballs: 450 g (1 lb) fresh lean minced chicken, turkey or beef 125 g (41/2 oz) fresh white breadcrumbs 1 tsp chilli powder or paprika 2 eggs, lightly beaten 2 tbsp chopped fresh parsley 2 tbsp chopped fresh basil Salt and freshly ground black pepper

Method:
1. To remove the skins from the tomatoes, steam them at 100C for 1 minute. The skins will then come away easily. Then chop them coarsely. 2. Chop the onion and place it in a solid container. Dot the butter around the onion, then cover and cook at 120C for 5 minutes or 100C for 10 minutes, or until soft. 3. Add all the other ingredients to the onions, and cook for a further 10 minutes at 120C or 20 minutes at 100C. Once the sauce has cooked, liquidise it until it is smooth, then strain it through a sieve to remove the tomato pips. Season to taste. 4. Whilst the sauce is cooking, make the meatballs by combining all the meatball ingredients together. If the mixture is too moist, add some more breadcrumbs. Lightly rub a little flour over the palms of your hands, and take tablespoons of the mixture and roll them into balls. This quantity should yield approximately 10 meatballs. 5. Place the meatballs in the tomato sauce and cook at 100C for 4 minutes. Garnish with fresh basil leaves.

143

Beef and celery with sun dried tomatoes

Serves 8

Ingredients:
1 tbsp vegetable oil 900 g (2 lb) lean beef steak, cubed 2 cloves garlic, crushed 2 tbsp wholemeal flour Salt and freshly ground black pepper 1 tsp dried basil (or handful of fresh) 250 ml (8 fl oz) red wine 4 tbsp tomato pure 250 ml (8 fl oz) stock 1 medium sized onion, sliced 1 red pepper, cut into strips Head of celery, washed, trimmed and chopped diagonally 8 sun-dried tomatoes, chopped coarsely 12 tbsp redcurrant jelly

Method:
1. Measure the oil into a large pan. Brown the beef, add the garlic, and cook for a further 23 minutes, stirring well but taking care not to brown the garlic. 2. Add the flour and seasoning, stir well and add the basil, wine, tomato pure and finally the stock. Bring to the boil. 3. Add the onion, red pepper, sun-dried tomatoes and celery, and stir in the redcurrant jelly. 4. Pour into a deep solid container, cover with foil and cook for 1 hour at 120C or 2 hours at 100C.

144

Fillet of beef with pesto and ratatouille

Serves 4

Ingredients:
For the pesto: 2 bunches basil 50 g Parmesan, grated 1 garlic clove, crushed 80 g pine nuts 100 ml olive oil Coarse sea salt For the meat: 700 g beef fillet Salt and freshly ground black pepper 2 tbsp oil For the ratatouille: 1 onion 1 garlic clove, crushed 1 small aubergine 1 red and 1 yellow pepper 2 small courgettes 1 small bunch of oregano 300 g passata Salt and freshly ground black pepper

Method:
1. To make the pesto, wash the basil and strip the leaves from the stalks. Place the basil, olive oil, Parmesan, pine nuts, garlic and a pinch of sea salt in a food processor, and whiz to a paste. 2. Using a sharp knife, cut through the middle of the meat along its length until you are about 1.5 cm away from the end. Open out the meat and flatten the uncut section with a mallet until the meat is a uniform thickness. Spread the pesto over the meat, and then roll it up, securing it with kitchen string in 3 or 4 places. Season with salt and pepper. 3. Brown the rolled meat on all sides in hot oil, then wrap in foil, and steam in a perforated container for 35 minutes at 85C. Rest the meat for 5 minutes before carving. 4. Peel the onion, garlic and aubergine. Deseed the peppers. Cut the vegetables into bite-sized pieces. Wash the oregano and chop finely. 5. Place the vegetables, garlic, passata and oregano in a solid container, and mix well. Season with salt and pepper, and cook with the meat at 85C for the last 2530 minutes of the cooking time. 6. Slice the meat, and serve with the vegetables. Garnish with fresh basil leaves if you wish.

Tip
Small potatoes roasted in their skins go beautifully with beef. Ratte potatoes, which have a firm texture and nutty flavour, are especially good for this.

145

Steak and kidney pudding

Serves 46

Ingredients:
450 g (1 lb) braising steak, cubed 4 lambs kidneys, chopped 1 onion, finely chopped 275 ml (1/2 pint) oatmeal stout 75 g (3 oz) potato, cubed 1 bay leaf 1 bouquet garni 1 garlic clove, crushed Salt and pepper, freshly ground 1 dsp tomato pure 75 g (3 oz) button mushrooms, sliced 25 g (1 oz) butter 25 g (1 oz) plain flour Suet pastry: 225 g (8 oz) self-raising flour, sifted 110 g (4 oz) shredded suet 150 ml (1/4 pint) cold water

Method:
1. To make the filling, place the steak, kidneys, onion, oatmeal stout, potato, bay leaf, bouquet garni, garlic, salt and pepper into a deep solid container. Steam for 45 minutes at 110C or 70 minutes at 100C. 2. When the meat is cooked, transfer the liquid into a saucepan and bring to the boil. Beat the flour and butter into the liquid until a smooth paste is formed. Stir briskly until the sauce has thickened, then add the tomato pure and mushrooms. Before returning the sauce to the meat, coat the meat with the butter and flour. 3. To make the suet pastry, mix the flour, suet and enough water to form a soft dough. Knead lightly and roll out onto a floured surface (do not roll too thinly, or the pudding will collapse). Use to line a lightly greased 11/2 pint pudding basin. Using a sharp knife, trim the excess pastry from the top of the basin. Fill with the meat mixture and use the remaining pastry to make a lid for the pudding, sealing the edges with cold water. 4. Cover the pudding with foil and cook at 100C for 10 minutes and then at 120C for 40 minutes or at 100C for 80 minutes.

146

Cured spare ribs on a bed of creamed cabbage

Serves 46

Ingredients:
For the ribs: 1 onion 100 g smoked bacon 1 apple 1 tbsp oil 800 g sauerkraut 1 bay leaf 150 ml single cream 150 ml double cream 1 tbsp honey 1 tsp ground pepper 3.2 kg cured spare ribs (from a good butcher) For the breadcrumb garnish: 1/2 a bunch of marjoram 100 g butter Zest of 1 unwaxed lemon 45 tbsp breadcrumbs

Method:
1. Peel and finely dice the onion. Finely dice the bacon. Peel, core and grate the apples. 2. Saut the bacon in oil in a pan. Add the onions, and continue to fry. Stir in the sauerkraut, bay leaf, single and double cream, and the grated apple, and spread the mixture into 2 solid containers. 3. Mix the honey with some water and the pepper. Separate the ribs, and coat each one with some of the honey mixture. Arrange the ribs on top of the cabbage, and cook for 2025 minutes at 100C. 4. Wash the marjoram, strip the leaves from the stalks and chop. Melt the butter in a pan until it foams, and saut the lemon zest, breadcrumbs and marjoram until light brown. 5. Place some cabbage on each serving plate, and arrange the rips on top. Scatter the marjoram breadcrumbs over. Serve with boiled potatoes if you wish.

Tip
Sauerkraut is made from very finely sliced white cabbage which is fermented in salt. This produces lactic acid, which make the cabbage very easy to digest. Sauerkraut is low in calories and high in fibre.

147

Beef casserole with horseradish sauce

Serves 4

Ingredients:
200 g (7 oz) carrots 200 g (7 oz) celery hearts 50 g (2 oz) diced parsnips 800 g (1 3/4 lb) beef Salt, pepper and peppercorns 2 bay leaves 250 g (9 oz) new potatoes 250 g (9 oz) bunch of carrots 250 g (9 oz) kohlrabi or turnip 1 stock cube 6 dsp of the cooking liquid For the sauce: 2 cooking apples 275 ml (1/2 pt) sour cream 1 bunch chives, finely chopped 1 dsp horseradish, freshly grated

Method:
1. Dice the carrots, celery and parsnips, and place with the beef, salt, peppercorns and bay leaves in a solid container. Steam for 60 minutes at 100C. 2. Meanwhile, scrub the new potatoes, peel the carrots and kohlrabi/turnip, and chop into bite-sized pieces. 3. Spoon 6 dsp of the liquid from the meat container into a second solid container. Add the vegetables and stock cube, and steam alongside the meat for a further 15 minutes at 100C. 4. Peel the apples and grate coarsely. Mix into the sour cream. Add the chives and grated horseradish to the cream, and season with salt and pepper to taste. 5. Carve the meat thinly across the grain, and serve with the vegetables.

148

Fillet of pork in a barbecue sauce with pear ragout

Serves 4

Ingredients:
For the meat: 1 white onion, diced 1 garlic clove, crushed 4 tbsp oil 50 ml orange juice 350 g ketchup 150 g syrup 1 stick of cinnamon 2 star anise 1 tsp mustard powder 1 tsp Tabasco sauce 20 ml Worcestershire sauce 1/2 tsp cayenne pepper 1.2 kg pork fillet Salt and freshly ground black pepper For the ragout: 300 g green beans 4 pears 1 tsp sugar 1 tbsp butter 1 tsp crushed black pepper

Method:
1. Saut the onion and garlic in 2 tbsp oil, and stir in the orange juice, ketchup and syrup. Add the cinnamon, star anise, mustard powder, Tabasco, Worcestershire sauce and cayenne pepper, and bring slowly to the boil. Remove from the heat, and let the sauce steep for 30 minutes before removing the star anise and the cinnamon stick. Pure the sauce and set to one side. 2. Cut the pork into 4 equal pieces. Season with salt and pepper, and fry in the oil on both sides to seal. Transfer to a solid container, and pour over the barbecue sauce. Cook for 1820 minutes at 90C. 3. For the ragout, trim, wash and chop the beans into 4 cm lengths. Cook in a perforated container along with the meat for 5 minutes at 90C. Remove the beans from the steam oven, and briefly plunge into ice-cold water. 4. Wash and core the pears, and cut into eighths. Melt the sugar in a pan, add the butter and pepper, and saut the pears and beans for 4 minutes. 5. Place some pear ragout on each serving plate. Cut the meat in half diagonally, and arrange on top of the ragout. Pour some of the sauce over the top.

Tip
Roasted new potatoes with rosemary go very well with this dish. Wash the potatoes and cut in half. Roast in olive oil with sea salt, pepper and some crushed garlic in the oven for 30 minutes at 200C. Scatter with some rosemary.

150

Glazed gammon
Serves 4

Ingredients:
1500 g (3 lb) gammon joint 2 tbsp pineapple juice 2 tbsp honey 1 tsp fresh ginger, grated

Method:
1. Steam the gammon for 80 minutes at 100C. 2. Mix the pineapple juice, honey and ginger together, pour over the meat, and place in the oven. Cook for 20 minutes at 180C using Fan Plus, basting occasionally.

151

Goulash with bohemian dumplings

Serves 4

Ingredients:
For the dumplings: 2 white rolls 1/4 litre milk 20 g fresh yeast Sugar Salt 1 egg 500 g flour For the goulash: 600 g shoulder of beef off the bone Salt and freshly ground black pepper 300 g onions 200 g small cocktail onions 6 tbsp oil 2 tbsp Spanish paprika 1 tsp hot paprika 1 tsp whole caraway seeds 2 tbsp tomato pure 300 ml red wine 200 ml vegetable stock 1 bunch marjoram 200 g crme frache 1 tsp ground caraway

Method:
1. To make the dumplings, dice the bread rolls. Warm the milk, and soak the bread in it. Stir the yeast, a pinch of sugar, 1 tsp salt and the egg into the warm milk. Sieve the flour into a large bowl, pour in the milk mixture, and knead to a smooth dough. Halve the dough, and form 2 loaves. Cover with a tea-towel, and leave in a warm place for 40 minutes to rise. 2. Cut the beef into 2.5 cm pieces, and season with salt and pepper. Peel and finely dice the onions. Peel the cocktail onions, and leave whole. Brown the meat in 2 lots in 4 tbsp hot oil. Then saut both types of onion in the remaining oil until light brown. Add the meat, paprika, caraway and tomato pure, and stir in the wine and vegetable stock. 3. Wash the marjoram, and add half of it to the meat. Transfer the meat to a solid container, cover with foil or heat-resistant cling film, and cook for 1 hour 20 minutes at 100C. 4. 16 minutes before the end of the cooking time, place the dumplings in a perforated container lined with greased baking paper in the steam oven and steam with the meat. When cooked, slice with kitchen string. Season the crme frache with ground caraway and salt. Strip the rest of the marjoram leaves from the stalks. 5. Serve the goulash and sliced dumplings garnished with a spoonful of caraway crme frache and scatter with some fresh marjoram leaves.

Tip

For a thicker goulash, mix some flour into some crme frache, and stir carefully into the goulash. Cook the goulash for a further 10 minutes to cook the flour.

152

Breast of corn-fed chicken with apples and ginger butter

Serves 4

Ingredients:
2 sharp apples (e.g. Granny Smiths) Small bunch thyme 20 ml white wine vinegar 2 tbsp honey 34 spring onions 4 corn-fed chicken breasts (each approx. 150 g, skinned) Salt and freshly ground black pepper 2 tbsp oil 50 g preserved ginger 1 tsp pink pepper 3 tbsp soft butter A bunch of Thai basil

Method:
1. Peel, core and slice the apples. Wash the thyme, and strip the leaves off the stalks. Bring the vinegar, honey, thyme and 80 ml of water to the boil, and set to one side to allow the flavours to intensify. Wash and trim the spring onions into 45 cm long pieces. Place the sliced apple, spring onions and liquid in a solid container; sweeten with a little sugar if liked. 2. Wash the chicken breasts, pat dry and season with salt and pepper. Fry in a little oil to seal, then wrap in foil, and cook in a solid container for 9 minutes at 90C. Steam the vegetables underneath the chicken for 7 minutes at 90C. 3. Drain the ginger and chop finely. Crush the pink pepper. Mix the ginger into the butter, and season with a little salt and the pink pepper. Wash the basil, and strip the leaves off the stalks. 4. Cut open the chicken breasts. Arrange the vegetables on the serving plates, and place a chicken breast on top of each. Dot with some butter and garnish with basil leaves.

Tip
Pink pepper is not a member of the pepper family, but comes from a South American tree. It has a mild, sweet, delicate flavour.

153

Moroccan chicken hotpot

Serves 4

Ingredients:
1 onion, roughly chopped 2 garlic cloves, crushed 2.5 cm (1 inch) fresh ginger, grated 25 g (1 oz) butter 2 tbsp harissa spice paste 25 g (1 oz) plain flour 750 ml (11/4 pint) vegetable stock 4 salad tomatoes, skinned 1 x 410 g (14 oz) can of chickpeas 1 kg (21/4 lb) butternut squash, deseeded & cut into chunks 500 g (11/4 lb) chicken breasts, chopped 250 g (9 oz) spinach Juice of 1 lime

Method:
1. Melt the butter in a frying pan on the hob, and fry the onion, garlic and ginger for 5 minutes, until the onions are translucent. Add the chicken pieces and fry for a further 57 minutes. Transfer to a solid dish. 2. Blend together the harissa paste, flour and stock, and pour over the onion and chicken mixture. 3. Add the squash and cover with foil. Steam at 100C for 2025 minutes, until the squash is tender. Meanwhile, skin and roughly chop the tomatoes. 4. Add the chick peas, tomatoes, spinach and lime juice, and cook for a further 12 minutes to wilt the spinach. 5. Serve with crusty bread or couscous.

Tip
To skin the tomatoes, place in a perforated container and steam at 100C for 1 minute. The skins will then come away easily.

154

Desserts

SW

E ET TEM P TAT I O N S
What would a meal be without a sumptuous finale? Regardless of whether a healthy fruit dessert is offered, or one with an alcoholic zing or something that is creamy and sweet, the dessert is a treat that can be full of surprises. The more creatively it is assembled and decorated, the more enthusiastically will its arrival be greeted. Allow yourself a little time to add those finishing touches to impress your guests.

Caribbean nimbus
Serves 8

Ingredients:
6 egg whites Pinch of salt 2 tsp lime juice 250 g (9 oz) caster sugar 250 g (9 oz) prepared tropical fruit e.g. pineapple, star fruit, lychees, mango etc 8 sprigs of mint to garnish Caramel sauce: 200 g (7 oz) sugar 100 ml (31/2 fl oz) water 31/2 tbsp lime juice 50 g (2 oz) fresh coconut, grated 100 ml (31/2 fl oz) coconut cream 3-6 tbsp dark rum

Method:
1. Whisk the egg whites with a pinch of salt to a light meringue (the mixture should stand in soft peaks). Whisk in the lime juice, then slowly add the sugar a little at a time and continue whisking until the meringue is firm and shiny. 2. Lightly butter eight x 150 g (6 oz) ramekins or dariole moulds. Fill to twothirds with meringue, cover tightly with cling film and steam at 100C for 1015 minutes. The meringue must be cooked immediately after mixing. 3. Whilst the meringue is cooking, bring the sugar and water to the boil in a heavybased pan. Cook to a light caramel, remove from the heat and carefully add the lime juice to cool the syrup. Stir in the coconut, coconut cream and rum. 4. To serve hot, remove the meringues from the steam oven, discard the clingfilm and turn out onto plates. Decorate with the fresh tropical fruit and pour on a little sauce. Garnish with a sprig of mint.

Tip
Baby bananas, carambola or star fruit, mango, cape gooseberries and lychees can all be used to decorate.

158

Chocolate and cherry steam puddings

Serves 6

Ingredients:
50 g (2 oz) good quality plain chocolate, broken into pieces 1 tsp instant coffee powder mixed with 1 tsp hot water 1 tbsp milk 125 g (41/2 oz) butter 125 g (41/2 oz) caster sugar 2 eggs 1 tbsp cocoa powder 125 g (41/2 oz) self-raising flour Pinch of salt 50100 g (231/2 oz) cherries, quartered, stoned and marinated in crme de cassis

Method:
1. Butter 6 ramekin dishes and dust with a sprinkling of sugar. 2. Place the chocolate, coffee and milk in a solid container and cover with foil. Heat for 1 minute at 100C. Remove the foil and stir until all the chocolate has melted. 3. In a separate bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time. Sieve the cocoa powder, the flour and the salt, then gently fold in along with the melted chocolate sauce. 4. Place a tablespoonful of marinated cherries into the bottom of each ramekin and top with the chocolate mixture. Cover the ramekins with cling film, pierce the film with a fork or cocktail stick, then stand the puddings in a perforated steam oven tray. 5. Steam at 110C for 30 minutes or 100C for 40 minutes. 6. Turn out onto a serving dish and serve warm with cream or crme frache.

Tip
For decoration, melt together 150 g dark chocolate and 50 g white chocolate. Spoon a pool of this onto each individual serving plate, and turn out the steamed pudding on top. Garnish with cape gooseberries.

160

Steamed lemon pudding with a citrus sauce

Serves 4

Ingredients:
110 g (4 oz) self-raising flour 110 g (4 oz) caster sugar 110 g (4 oz) butter and a little extra for greasing 2 eggs Zest of 2 lemons Citrus sauce: Juice of 1 lemon Juice of 1/2 orange 3 tbsp caster sugar 2 tsp cornflour

Method:
1. Place the pudding ingredients into a food processor and blend to a smooth consistency. Pour the mixture into 4 greased, ramekin dishes, leaving adequate space for them to rise. Cover with a piece of pleated foil, and steam at 100C for 25 minutes. 2. Meanwhile prepare the citrus sauce. Mix together the lemon juice, orange juice and caster sugar in a solid container, and steam at 100C for 5 minutes. Mix the cornflour with a little water and whisk into the lemon mixture. 3. Turn the puddings out onto a serving dish and drizzle the citrus sauce over the top.

161

Steamed chocolate brownie

Makes 6 puddings

Ingredients:
110 g (4 oz) dark chocolate, 70% cocoa solids 5 eggs, separated 75 g (3 oz) butter 75 g (3 oz) vanilla sugar 75 g (3 oz) plain flour 75 g (3 oz) walnuts, finely chopped 75 g (3 oz) breadcrumbs Butter, for greasing Icing sugar

Method:
1. Put the chocolate into a solid container. Cover with foil and steam for 1 minute at 100C. 2. Meanwhile, cream the butter and vanilla sugar till pale and creamy. Add the egg yolks and beat again. Fold in the walnuts, flour, breadcrumbs and melted chocolate. 3. Beat the egg whites into stiff peaks, and fold into the mixture. 4. Grease 6 ramekin dishes and dust with a layer of icing sugar. Divide the mixture equally between the dishes, cover with a piece of pleated foil and place into the steam oven. Steam for 2025 minutes at 100C.

Tip

5. For the decoration, melt 150 g (5 oz) dark chocolate with 50 g (2 oz) white chocolate. Place the chocolate in a solid container, cover and steam for 1 minute at 100C. Pour a little onto each serving plate, and place the puddings on top. Decorate with seasonal fresh berries.

To make your own vanilla sugar split a vanilla pod lengthwise and then cut each half into quarters. Place in a sealed jar with 500 g / 1 lb of caster sugar and leave for 34 days before using to allow the flavours to blend. The pulp can be scraped out of the pods for an even more intensive flavour.

162

Luxury spotted dick

Serves 6

Ingredients:
225 g (8 oz) fresh white breadcrumbs 75 g (3 oz) self-raising flour Pinch of salt 75 g (3 oz) shredded suet 50 g (2 oz) caster sugar 150 g (5 oz) mixed fruit Finely grated rind of 1/2 a lemon 56 tbsp milk Butter for greasing Caster sugar to dust the ramekins Lemon slices for decorating

Method:
1. Butter 6 ramekin dishes, and dust with a sprinkling of sugar. 2. Place the dry ingredients into a bowl and mix well. Add enough milk to bind together, folding in with a metal spoon to form a stiff consistency. 3. Divide the mixture between the ramekin dishes. Cover with pleated foil, then place the puddings on the solid shelf. 4. Steam at 100C for 2530 minutes or until a skewer inserted into the centre of the sponge comes out clean. 5. Turn out onto a serving dish and decorate with lemon slices. Serve immediately with warm custard.

Tip
Use 50 g of vanilla sugar as shown on page 162 instead of the caster sugar if wished.

164

Sticky banoffee puddings

Serves 4

Ingredients:
Sponge: 2 eggs, beaten 110 g (4 oz) self-raising flour 110 g (4 oz) butter 110 g (4 oz) caster sugar 1 small banana, mashed Caramel sauce: 75 g (3 oz) light brown sugar 3 tbsp single cream 50 g (2 oz) butter 25 g (1 oz) sultanas

Method:
1. To make the caramel sauce, place the brown sugar, cream and butter into a heatproof bowl. Cover with cling film and place on the solid shelf in the steam oven. Pierce the clingfilm and cook for 5 minutes at 100C, stirring after the first minute. Remove from the steam oven, stir thoroughly then leave to cool and thicken. 2. Next make the sponge by mixing the butter and sugar together in a large bowl until light and fluffy. Beat in the eggs, then gradually fold in the flour. Fold in the banana. 3. Stir the sultanas into the cooled caramel and divide between 4 lightly greased individual ramekin dishes. Carefully spoon the sponge mixture onto the caramel and level the surface using a large metal spoon. 4. Cover the ramekins with foil then stand the puddings in a perforated container. Cook at 100C for 25 minutes. 5. Allow to cool for 5 minutes before turning out onto a serving plate.

165

Classic crme brule

Serves 6

Ingredients:
570 ml (1 pint) double cream 6 egg yolks 125 g (41/2 oz) caster sugar A few drops of vanilla essence Golden caster sugar

Method:
1. Pour the double cream and a few drops of vanilla essence into a saucepan. Gently bring the cream to a simmer, stirring constantly. Remove from the heat. 2. Meanwhile, in a separate bowl whisk the eggs and sugar together until the mixture becomes slightly pale in colour. 3. Gradually add the egg mixture to the cream, whisking continuously to avoid any lumps forming and pour into six lightly greased ramekin dishes. 4. Place the ramekins on a wire rack shelf position 5. Bake in the oven for 30 minutes at 90C until set. Allow to cool, and then refrigerate. 5. Sprinkle the top with a thin layer of golden caster sugar. Use a blow torch or pre-heat the grill to 200C, and grill for 24 minutes until the top is caramelised. Serve immediately.

Tip
Alternatives Layer the bottom of the ramekins with fresh raspberries and bake as before. Add 4 tbsp of Miele espresso (2 tsp coffee powder) to the cream and bake as before.

166

Syrup sponge pudding

Serves 46

Ingredients:
110 g (4 oz) margarine or butter 110 g (4 oz) caster sugar 2 eggs 110 g (4 oz) self-raising flour 1/2 tsp baking powder 2 tbsp golden syrup

Method:
1. Grease a 1 litre (11/2 pint) pudding basin. 2. Cream the margarine or butter with the sugar until pale and fluffy. Beat in the eggs, one at a time. Sift the flour and baking powder together and gently fold into the mixture. (Alternatively place all the ingredients in a food processor and blend until smooth). 3. Place the syrup in the base of the pudding basin and spoon the sponge mixture on top, levelling the surface. 4. Cover the pudding basin with pleated foil and cook at 100C for 4550 minutes or until a skewer inserted into the centre of the sponge comes out clean. 5. Turn out onto a serving dish and serve with fresh custard sauce.

Tip
Add a few candied cherries, raisins or mixed fruit for a different flavour.

168

Golden syrup dumplings

Serves 4

Ingredients:
190 g (61/2 oz) self-raising flour 25 g (1 oz) butter 75 ml (3 fl oz) golden syrup 75 ml (3 fl oz) semi-skimmed milk Sauce: 25 g (1 oz) butter 150 g (5 oz) brown sugar 125 ml (4 fl oz) golden syrup 275 ml (1/2 pint) water

Method:
1. Prepare the sauce by placing all of the ingredients into a solid container. Cover with foil and steam for 2 minutes at 100C. 2. Meanwhile, sift the flour into a bowl and then rub in the butter. Stir in the golden syrup and milk. 3. Remove the sauce from the steam oven. Using a teaspoon, form the dumplings and drop into the sauce. 4. Re-cover the container and steam for 25 minutes at 100C until the dumplings are puffed and golden.

169

Luxury rice pudding

Serves 46

Ingredients:
175 g (6 oz) pudding rice 110 g (4 oz) caster sugar 570 ml (1 pint) milk 450 ml (3/4 pint) single cream 1/2 tsp vanilla extract (optional) Grated nutmeg and sugar to serve

Method:
1. Sprinkle the rice and sugar into a solid container. Add the milk and cream and stir well. Cover with pleated foil and cook at 100C for 1 hour 45 minutes, stirring at 20 minute intervals. For a thinner consistency, stir in a little more cream at this stage. 2. Before serving, sprinkle with sugar and nutmeg. Place under a hot grill for a few minutes until the surface is golden brown. 3. Serve with a spoonful of red fruit compote (see recipe on p. 172).

Tip
As an alternative, cook the rice pudding in individual greased ramekins and allow to cool. When cold turn out onto a serving plate.

170

Baked apples
Serves 4

Ingredients:
4 medium cooking apples 1 dsp raisins 2 tsps Amaretto liqueur 110 g (4 oz) marzipan 1 dsp chopped almonds Pinch cinnamon

Method:
1. Wash and core the apples. Soak the raisins in the Amaretto liqueur. 2. Combine the marzipan, almonds and cinnamon together with the soaked raisins. Fill the cored apples with the mixture. Do not be tempted to over-fill the apples. Score around the middle of each apple. 3. Place in a solid container. Steam at 100C for 812 minutes

Tip

Apples are Europe's most popular fruit, and rank 3rd in the popularity charts worldwide after citrus fruit and bananas. Apples are low in calories with only 50 kcal per 100 g, and contain plenty of fibre, pectin and vitamin C. An apple a day keeps the doctor away!

171

Red fruit compote

Serves 4

Ingredients:
450 g (1 lb) mixed red berries (e.g. redcurrants, blackcurrants, raspberries, strawberries, blackberries, cherries) Juice of 1/2 lemon 34 tbsp crme de cassis 50 g (2 oz) caster sugar 1 cinnamon stick 4 cloves A little arrowroot to thicken

Method:
1. Wash and prepare the fruit. Place in a solid container and stir in the lemon juice, crme de cassis, sugar and spices. Cover with foil and cook for 1215 minutes at 100C. Remove the cinnamon stick and cloves. 2. Thicken with arrowroot if required. 3. Serve hot or cold, with ice cream or as an accompaniment to meringues, steamed sponge pudding or luxury rice pudding (see recipe on p. 170).

Tip
As an alternative, a green fruit compote can be made using fruits such as gooseberries, kiwi and greengages. Use apple brandy sweetened with extra caster sugar instead of the crme de cassis.

172

Kiwi fruit water ice

Serves 4

Ingredients:
8 medium kiwi fruit, peeled and roughly chopped 225 g (8 oz) caster sugar 570 ml (1 pint) water 275 ml (1/2 pint) dry white wine

Method:
1. Place the kiwi fruit into a food processor and blend until smooth. Push through a sieve to remove the seeds. 2. Place the sugar and 275 ml (1/2 pint) of the water into a solid container. Cover with foil, and steam at 100C for 10 minutes. Stir in the remaining water, wine and kiwi fruit and steam for a further 5 minutes. 3. Leave the mixture covered with foil, and allow to cool. Place in the freezer, and leave until the mixture begins to freeze around the edges. Remove from the freezer, mix with a fork and refreeze.

Tip
Serve as a refresher between courses, or alternatively as a dessert.

174

Christmas pudding
Serves 8

Ingredients:
175 g (6 oz) plain flour 1 tsp mixed spice 1/2 tsp cinnamon 1/2 tsp ground nutmeg 110 g (4 oz) breadcrumbs 110 g (4 oz) vegetable suet 110 (4 oz) demerara sugar 25 g (1 oz) flaked almonds 175 g (6 oz) sultanas 175 g (6 oz) raisins 175 g (6 oz) currants 50 g (2 oz) glac cherries 1 apple, grated Grated rind of 1 lemon Grated rind of 1 orange 2 tbsp brandy 2 eggs, beaten 1 tsp treacle 125 ml (4 fl oz) cider

Method:
1. Sift the flour and spices into a large bowl. Stir in the breadcrumbs, suet, sugar and nuts. Add the fruit. 2. Make a well in the centre and pour in the brandy, beaten eggs and treacle. Combine thoroughly. 3. Gradually add the cider, mixing until a smooth dropping consistency is obtained. Cover the bowl and leave to stand overnight. 4. The following day, lightly butter a 1.2 litre (2 pint) pudding basin and fill with the mixture, packing it down firmly. Cover the basin with pleated foil, and cook for 4 hours at 120C or for 68 hours at 100C. (As there is a maximum cooking time that can be set on each appliance, you will have to reset the time once more during the cooking process). To heat on Christmas Day, steam for 2030 minutes at 100C.

175

Other suggestions

M SO

E SURPRIS

ES

IN S TORE!
The Miele steam ovens are not only perfect for preparing whole menus, but are ideal for performing tasks that perhaps dont spring immediately to mind such as steeping oil in different flavours, or for cooking your own pured baby foods which can then be frozen in small batches until needed.

Baby's carrot pure

Ingredients:
3 carrots, medium

Method:
1. Peel and chop the carrots into 1 cm (1/2 inch) cubes, and place them in a solid container. Cover with foil and steam for 810 minutes at 100C. 2. Mash with a fork or blend until smooth. 3. Serve immediately, or freeze into ice cube containers.

Rainbow mash
Ingredients:
1 sweet potato 1 baking potato 1 carrot

Method:
1. Peel and chop the vegetables into 1 cm (1/2 inch) cubes, and place them in a solid container. Cover with foil and steam for 8-10 minutes at 100C. 2. Mash with a fork or blend until smooth. 3. Serve immediately, or freeze into ice cube containers.

Sweet potato pure

Ingredients:
2 sweet potatoes, medium

Method:
1. Peel and scrub the sweet potatoes. Dice into 5 cm (2 inch) cubes. Place into a solid container. Cover with foil and steam at 100C for 68 minutes. 2. Mash with a fork or blend until smooth. 3. Serve immediately, or freeze into ice cube containers.

178

Pured pears
Ingredients:
3 ripe pears, medium

Method:
1. Peel and slice the pears thinly. Place into a solid container and cover with foil. 2. Steam at 100C for 46 minutes. Mash with a fork or pure until smooth. 3. Serve immediately, or freeze into ice cube containers.

Babys apple delight

Ingredients:
6 medium dessert apples 12 tbsp water

Method:
1. Peel and slice the apples. Place into a solid container and add the water. Cover with foil and steam at 100C for 46 minutes. 2. Mash with a fork or blend until smooth. 3. Serve immediately, or freeze into ice cube containers.

179

Ginger and mint lemonade

Ingredients:
570 ml (1 pint) water 275 g (10 oz) caster sugar 10 cm (4 inch) piece root ginger Bunch of mint, finely chopped 200 ml (7 fl oz) lemon juice 1 litre (13/4 pint) sparkling white wine

Method:
1. Place the water, sugar, ginger and mint into a solid steam oven container. Cover with foil and steam at 100C for 1520 minutes. 2. Place in the fridge until chilled. Strain through a sieve and add the lemon juice and wine. 3. Serve garnished with a sprig of mint.

Cherry wine punch

Ingredients:
110 g (4 oz) caster sugar 150 ml (1/4 pint) water 250 g (9 oz) black cherries, pitted 2 tbsp lemon juice 275 ml (1/2 pint) white wine 275 ml (1/2 pint) red wine 1 apple, peeled and sliced 1 orange, sliced 570 ml (1 pint) soda water

Method:
1. Place the sugar, water and cherries into a solid container. Steam at 100C for 2 minutes, or until the sugar has dissolved. 2. Stir well and add the lemon juice. Place the punch into the food processor or blender and whiz until smooth. 3. Finally add the wine and place in the refrigerator to chill. 4. Just before serving, add the fruit and soda water. 5. Add a splash of cherry brandy for extra flavour.

Tip
Mulled wine and hot punches can be steamed for 5 minutes at 100C. This is the perfect way to bring out all the fragrant flavours and aromas.

180

Chilli and basil oil

Ingredients:
450 ml (3/4 pint) olive oil 1 bunch fresh basil leaves 3 birds-eye chillies, chopped Salt and pepper, freshly ground

Method:
1. Place 275 ml (1/2 pint) of the olive oil into a solid steam oven container. Cover with foil and steam for 5 minutes at 100C. Add the basil and the chillies, and return to the steam oven for a further 2 minutes. 2. Add the remaining oil and allow to cool completely. Pass through a fine sieve and, using a funnel, pour into a sterilised bottle.

Tip
The oil can be stored for up to six months. This basic method can be adapted for different flavoured oils.

181

Skinning tomatoes, peaches and peppers

Tomatoes and peaches 1. Place in a perforated container and steam for 1 minute at 100C. Allow to cool, then simply peel off the skin. Peppers 1. De-seed and quarter the peppers. 2. Place in a perforated container and steam for 46 minutes at 100C. 3. Place in a sealed plastic bag for a few minutes to sweat. The skins can then be removed. NB: Because yellow peppers have a finer skin, they may take a little longer.

182

Eggs
Boiled 1. Pierce the rounded end of the egg with a pin, and place in a perforated container. 2. Steam for 57 minutes for a soft-boiled egg or 810 minutes for a hard-boiled egg. Poached 3. Fill a shallow steam oven container with boiling water, and carefully crack the eggs directly into the water. Adding a few drops of vinegar to the water helps to stabilise the eggs. 4. Steam for 23 minutes at 100C. 5. For a more uniform result, drop the egg into a greased mould. Scrambled 1. Place the scrambled egg mixture into a greased steam oven container, and cover with foil. 2. For an 8 egg mixture, steam at 100C for 12 minutes. The eggs should be fluffed up with a fork at least twice during the cooking process. Remember to press Start after opening the steam oven door.

183

Chocolate sauce
Method:
1. Break 100 g of white or dark chocolate into a heat-resistant bowl, e.g. a Pyrex bowl, and add 125 ml of double cream. 2. Cover and steam for 4-6 minutes at 90C. 3. Leave to cool, stirring it from time to time. 4. Serve with puddings, fruit and ice cream.

Melting chocolate
Method:
1. Break the chocolate into a heat-resistant bowl, e.g. a Pyrex bowl. 2. Cover with heat-resistant clingfilm or foil. 3. Steam for 1 minute at 100C.

184

Steamed face cloths

Face cloths for Indian meals can be steamed in the oven. 1. Place laundered damp face flannels in a perforated container and steam at 100C for 23 minutes. 2. Allow to cool before offering them to your guests. For safety, use serving tongs.

Sterilising
Baby bottles 1. Dismantle and wash the bottles by hand, and then rinse them out with fresh water. 2. Stand them upside down in a perforated steam oven container, and place the teats and lids in another perforated container. 3. Steam for at least 15 minutes at 100C. 4. After steaming, leave to dry thoroughly before reassembling them. Muslins 1. For babies with severe skin allergies, the steam oven can be used to ensure that all traces of bacteria are removed from face cloths and muslins. 2. After laundering place the clean damp muslins in a perforated container and steam for 15 minutes at 100C. Jam jars 1. Place lids and jars upside down in a perforated steam oven container. 2. Steam for 15 minutes at 100C. Other items Items such as tweezers, scissors and toothbrushes can be sterilised in a similar manner.

185

Cooking charts
Vegetables
Vegetables Temperature in C 100 100 100 100 / 120 100 100 100 / 120 100 100 100 100 100 100 / 120 100 100 100 100 100 100 / 120 100 / 120 100 100 100 100 / 120 100 / 120 100 / 120 100 100 100 / 120 100 100 / 120 100 / 120 100 / 120 100 100 100 Time in minutes (al dente) 35 3 23 4 46 / 23 46 12 35 23 2 68 / 34 2 24 / 12 4/2 2 2 23 56 34 1 2 810 2 1 23 1 Time in minutes (well done) 68 45 45 2030 / 1015 57 57 810 / 45 810 34 69 57 3 1014 / 57 35 23 4 34 56 68 / 34 68 / 34 4 34 45 1420 / 710 1012 / 56 1418 / 79 34 2 46 / 23 34 2024 / 1012 68 / 34 46 / 23 45 2 Container

Asparagus Beans (French) Beans (runner, sliced) Beetroot (whole) Broad beans Broccoli Brussels sprouts Cabbage (shredded) Carrots (stick) Baby carrots (whole) Cauliflower (florets) Courgettes (sliced) Fennel (quartered) Leeks (whole) Leeks (sliced) Mangetout Mushrooms (whole) Onions (sliced to soften) Parsnips (halved) Baby Parsnips (whole) Peas (fresh) Peas (frozen) Peppers (strips) Potatoes (halved) Potatoes (quartered) Potatoes, new (baby whole) Spinach (fresh) Spinach (frozen) Swede (diced) Sweetcorn (kernels, frozen) Sweetcorn (whole cob) Sweetcorn (baby, whole) Sweet potato Sugar snap peas Tomatoes (to skin) Tomatoes

Perforated Perforated Perforated Solid Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated Perforated

186

Fruit

Type of fruit

Temperature in C

Time in minutes (al dente) 3 3 2 2 2 2

Time in minutes (well done) 12 46 12 1 12 45 46 45 4 4 4

Container

Cooking apples (sliced) Apples (sauce) Blackberries Blackcurrants / redcurrants Blueberries Gooseberries Papaya (halved) Peaches (halved) Pears (halved) Pineapple rings Plums (halved) Rhubarb (sliced)

100 100 85 75 75 75 100 100 100 90 100 100

Solid Solid Solid Solid Solid Solid Solid Perforated or solid Perforated or solid Perforated or solid Solid Solid

Juicing
All fruits are suitable for extracting juice, e.g. for drinks or to make jelly. The steam softens the cell walls of the fruit, causing them to burst, releasing the juice. Place the fruit in a perforated container above a solid container to collect the juice.

Food

Time in minutes at 120C 2035 3045 4050 3045

Time in minutes at 100C 40 75 60 90 80100 60 90

Soft fruit, e.g. berries Medium hard fruit, e.g. apples Hard fruit, e.g. quinces and rhubarb Vegetables

187

Pre-cooking meat for the barbecue

Chicken drumsticks and other cuts of meat can be pre-cooked before being placed on the barbecue. A moist result is still achieved, but with the reassurance that the food is cooked through. Place the meat in a solid container and cover. Steam as follows:
Meat/poultry Temperature in C 100 100 100 100 100 100 100 / 120 100 / 120 100 / 120 Weight in g 150 150 175 175 100 150 100 Thickness in cm 3 1.5 1 inch cubes 2.5 cm 12 2 3 3 Time in minutes 1518 1015 57 510 1012 1015 1620 / 810 2024 / 1012 1620 / 810

Lamb chops Pork steaks Pork kebabs Spare ribs Chicken fillet Chicken breast on the bone Chicken drumsticks Chicken thighs Chicken wings

Always check to make sure the meat is thoroughly cooked before serving it.

Fish
Place fish in a pre-greased perforated or solid container.

Type of fish

Temperature in C 100 100 100 100 100 100 100 / 120 85 90 90 100

Time in minutes 56 34 34 12 68 23 1014 / 57 46 36 79 68

Container

Cod steaks Cod loin Haddock fillets Prawns (raw tiger) Salmon (fillets) Scallops Seabass Sole (fillets) Trout (fillets) Trout (whole) Tuna steak

Perforated Perforated Perforated Perforated Perforated Perforated or solid Perforated or solid Perforated Perforated Solid Perforated

188

Dried beans, pulses, pasta and rice

These should be placed in a solid container and covered with boiling water before steaming. As a rough guide, when cooking packet foods follow the suggested cooking times if cooking at 100C. If cooking under pressure at 120C, then halve the time. Time in minutes at 120 C Dried beans and pulses Red kidney beans (pre-soaked) Chick peas Millet Pearl barley Buckwheat Medium weight continental lentils (unsoaked) Red split lentils (un-soaked) Yellow split lentils (pre-soaked) Pasta Tagliettelle (dried) Spaghetti (dried) Wholewheat pasta (dried) Pasta shapes (dried) Fresh pasta Rice White basmati Brown basmati Long grain Brown Wild Thai fragrant / Jasmine Risotto / Arborio Mixed basmati and wild rice Time in minutes at 100 C

2530 2530 1820 3040 1012 1015 58 20

6065 5060 910 6080 2024 2030 1015 40

68 68 68 -

1216 3 1215 1215 35

4 810 56 68 2530 56 810 10

810 1520 1012 1216 5060 1012 1620 20

189

Conversion Chart
The following conversions were used in this cookbook for calculating Imperial measurements. They are not scientific calculations and should be used for guidance only! Metric ml / litres 2.5 ml 5 ml 10 ml 15 ml 30 ml 45 ml 60 ml 75 ml 100 ml 125 ml 150 ml 200 ml 250 ml 275 ml 375 ml 450 ml 500 ml 570 ml 750 ml 850 ml 1 litre 1.5 litres 2 litres Imperial fl. oz. / pints tsp 1 tsp 1 dsp 1 tbsp 2 tbsp 3 tbsp 4 tbsp 3 fl oz / 5 tbsp 3 1/2 fl oz / 6 tbsp 4 fl oz 5 fl oz / 1/4 pint 7 fl oz 8 fl oz 10 fl oz / 1/2 pint 14 fl oz 3/4 pint 17 fl oz 1 pint 1 1/4 pints 1 1/2 pints 1 3/4 pints 2 1/2 pints 3 1/2 pints
1/2

Metric grams 10 20 25 40 50 60 75 100 110 125 150 175 190 200 225 250 275 300 350 400 450 500 700 800 900 1 kg

Imperial ounces (oz)

1/2 3/4

1 1 1/2 2 2 1/2 3 3 1/2 4 4 1/2 5 6 6 1/2 7 8 9 10 11 12 14 1 lb 1 1/4 lbs 1 1/2 lbs 1 3/4 lbs 2 lbs 2 1/4 lbs

190

A B

Asian rice salad

60

Baby's carrot pure, Rainbow mash, Sweet potato pure Baked apples Beef and celery with sun-dried tomatoes Beef casserole with horseradish sauce Bombay potato masala Bouillabaisse Breast of corn-fed chicken with apples and ginger butter Broccoli and romanesco salad Butterbean biriani Buttery kedgeree

178 171 144 148 66 54 153 68 93 106

Cod on focaccia Conversion chart Cooking charts Dried beans, pulses, pasta and rice Cooking charts Fruit, Juicing Cooking charts Pre-cooking meat for barbecue, Fish Cooking charts Vegetables Cream of carrot soup Cream of watercress soup Creamy mushroom tagliatelle Creamy tuna pasta Crispy duck pancakes Curried bean and vegetable soup

24 190 189 187 188 186 48 46 87 82 37 50

Cajun-style mashed potato Caribbean chicken Caribbean nimbus Cherry tomato and goats' cheese bites Cherry wine punch, Ginger and mint lemonade Chicken breasts in a tarragon cream sauce Chicken kebabs with a balsamic sauce Chicken korma Chicken liver and pork pt Chicken stock Chilli and basil oil Chilli con carne Chocolate and cherry steam puddings Chocolate sauce, Melting chocolate Christmas pudding Classic crme brule Cod l'orange with polenta Cod in a mustard sauce Cod loin with salsa verde and steamed vegetables

67 130 158 32 180 136 134 132 36 56 181 142 160 184 175 166 118 120 102

E F
Eggs

183

Fiery crab-filled courgettes 117 Fillet of beef with pesto and ratatouille 145 Fillet of pork with barbecue sauce 150 Fish stock 57 Four cheese pasta 83 Fragrant coconut rice 76 French onion soup 52 Fresh tuna salad Nioise 25

Glazed gammon Golden syrup dumplings Goulash with bohemian dumplings

151 169 152

Hot king prawn salad

123

A- Z i n d ex
191

Indonesian prawn curry Italian pasta with a warm vinaigrette dressing Italian-style mashed potato

109 88 71

Pasta parcels with chicken and prosciutto 90 Pepper and chive potato salad 77 Pesto puff twists 42 Pork dim sum 40 Potato and parsley soup 47 Pured pears, Baby's apple delight 179

J K L

Jambalaya

131

King prawn kebabs Kiwi fruit water ice

37 174

R S

Ratatouille with meatballs Red fruit compote Risotto

74 172 62

Lamb casserole Lamb passanda Lamb with sun-dried tomatoes and basil Leek and thyme mashed potato Luxury rice pudding Luxury spotted dick

140 133 139 72 170 164

M N
192

Marinated breast of duck Marinated salmon steaks Medley of vegetables with a hot vinaigrette dressing Monkfish in a mushroom sauce Moroccan chicken hotpot Moroccan hotpot Moroccan-style salmon Moules marinires Mushrooms stuffed with prawns

35 124 78 108 154 96 116 110 28

Salmon and wild mushroom kebabs Salmon pt Salmon trout and pesto rolls Scallop salad with lime mayonnaise Scrambled eggs with prawns Skinning tomatoes, peaches and peppers Smoked bacon and spinach timbales Smoked haddock Benedict Sole in a champagne sauce Spare ribs with creamed cabbage Spicy garlic prawns Spicy meatballs in tomato sauce Spinach and leek pilaff Steak and kidney pudding Steamed chocolate brownie Steamed face cloths, Sterilising Steamed lemon pudding with a citrus sauce Steamed sea bass Sticky banoffee puddings Stuffed chicken breasts Stuffed fillet of sole Succulent scallops in a saffron sauce Sweet potato and lentil soup Sword fish with olives Syrup sponge pudding

113 38 119 41 114 182 34 107 100 147 26 143 61 146 162 185 161 103 165 137 126 27 51 122 168

New potatoes with salsa verde Nutty peppers

73 94

Tabbouleh salad 64 Tagliatelle verde with a basil sauce 86 Tagliatelle verde with a Gorgonzola sauce 84 Tasty vegetable dhal 92 Teriyaki prawn and salmon kebabs 43 Thai hot and sour prawn soup 53 Thai-style fish curry with Thai fragrant rice 104 Thai-style mashed potato 70 The ultimate warm Mediterranean salad 30 Tomato and red pepper soup with herb dumpings 44 Tri-colour chicken lasagne 97 Trout stuffed with citrus bulghur wheat 112 Turkey escalopes Italian style 138

V W

Vegetable fajitas

31

Warm chickpea and herb salad Wild mushroom and Parmesan risotto

65 91

193

a c k n ow l e d g e m e n t s
194

The A Z of steam cookery

A apples (baked) B barbeque meats (pre-cooking), bottling, boiling beetroot, blanching C casseroles, curries, melting chocolate, Christmas pudding, crme brule D defrosting, duck E eggs (boiled, poached, scrambled) F fish, fruit compote, face cloths G giblets (for making stock) H ham (boiling), hot chocolate I flavoured ice, infusions of oils and vinegars J juice extraction K kebabs, kedgeree, kidney beans L lasagne, lentils, lobster M mulled wine, mashed potatoes, mussels N noodles O offal P pasta, pulses, porridge, poaching, punch Q quails eggs R rice, risotto, reheating S sterilising, soups, skinning tomatoes and peppers T trout U unlimited uses V vegetables, vine leaves W wontons, wine to drinking temperature Y yoghurt making Z zeal to cook with your steam oven

Recipes: Miele UK test kitchen Photography: Martina Urban, Hamburg Food styling: Antje Kthe, Hamburg Conception, design and production: Miele Werbeabteilung, Gtersloh Typesetting: Jana Media, Lhne Lithography: Kornfeld Mediatechnik, Oerlinghausen Printers: Bsmann, Detmold Reproduction in whole or in part may only be carried out with the express permission of Miele & Cie. KG, stating the source. Miele & Cie. KG, Gtersloh Alteration rights reserved/B 2881/44-D M.-Nr. 5 950 081 (11/2005)

195

Miele Company Ltd. Fairacres, Marcham Road, Abingdon, Oxon, OX14 1TW Tel: (01235) 554455 Telefax: (01235) 554477 Internet: www.miele.co.uk E-mail: info@miele.co.uk